Kung Pao Chicken Stir-Fry

Ingredients

• Chicken thigh1 lb, diced
• Roasted peanuts1/2 cup
• Dried red chilies4-6, cut into pieces
• Bell pepper (red or green)1, diced
• Scallions3, white parts chopped, green parts sliced for garnish
• Garlic3 cloves, minced
• Ginger1 tbsp, grated
• Soy sauce2 tbsp
• Chinkiang vinegar (or rice vinegar)1 tbsp
• Shaoxing wine (or dry sherry)1 tbsp
• Sugar1 tsp
• Cornstarch1 tsp
• Sesame oil1 tsp
• Vegetable oil2 tbsp
• Saltto taste
• Black pepperto taste
• Water2 tbsp

Steps

1. 1

   Marinate diced chicken thigh with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, salt, and pepper for 15 minutes.

2. 2

   In a small bowl, whisk together remaining 1 tbsp soy sauce, Chinkiang vinegar, sugar, sesame oil, and 2 tbsp water to make the sauce. Set aside.

3. 3

   Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until browned and cooked through. Remove chicken and set aside.

4. 4

   Add remaining 1 tbsp vegetable oil to the wok. Add dried red chilies and stir-fry for about 30 seconds until fragrant (be careful not to burn). Add chopped scallion whites, minced garlic, and grated ginger. Stir-fry for another 30 seconds.

5. 5

   Add diced bell pepper and stir-fry for 2 minutes until slightly softened.

6. 6

   Return the cooked chicken to the wok. Add the roasted peanuts and pour the prepared sauce over everything. Stir-fry for 1-2 minutes until the sauce thickens and coats the ingredients.

7. 7

   Garnish with sliced green onions. Serve immediately.