suemunzlinger's Recipe

Kung Pao Chicken Lighter version

Category: Main Dish

MARINADE
1 tablespoon soy sauce
2 teaspoons Chinese rice wine or 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.
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.Places the sesame oil for the stir fry in a large pot or wok. Set the heat to medium-high. Add the chilies and peppercorns (if using). 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.
6.Enjoy!