suemunzlinger's Recipe

Kung Pao Chicken

Category: Main Dish

(makes 4 servings)

Ingredients

MARINADE
1 tablespoon low sodium soy sauce
2 teaspoons dry sherry
1 1/2 teaspoons cornstarch
1lb boneless, skinless chicken breasts or thighs cut into 1" cubes

SAUCE
2 teaspoons apple cider vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon hoisin sauce
1 tablespoon water
2 teaspoons sugar
1 teaspoon cornstarch

STIR FRY
2 1/2 tablespoons sesame oil
8 red, dried chili peppers
3 cloves garlic
1 tablespoon freshly grated ginger
6 green onions, chopped
2/3 cup roasted, unsalted peanuts

Directions
1 Mix together the marinade ingredients. Add the chicken to the marinade and set aside for 1/2 to 1hr

2 Combine the ingredients for the sauce, whisking well to make sure the cornstarch incorporates.

3 Thinly slice the garlic. Break the chilies open and discard the seeds inside. Cut the chilies into a few large pieces.
4 Place the sesame oil for the stir fry in a large pot or wok. Set the heat to medium-high. Add the chilies.
Stir-fry for a few seconds until fragrant. Add the chicken. As soon as the pieces have separated, add the garlic, ginger, and green onions. Stir fry for a few minutes until the chicken is cooked through.

5 Add the sauce and toss. Once the sauce has thickened, add the peanuts, toss, and serve.