Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Ingredients: 2 lbs boneless/skinless chicken breasts or thighs (cut into bite size pieces); 3 teaspoons cornstarch; 2 tablespoons Tamari soy sauce; 4 teaspoons Asian rice cooking wine; 4 tablespoons Asian seasoned rice vinegar; 4 teaspoons Tamari soy sauce; 4 teaspoons Hoisin sauce; 4 teaspoons toasted sesame oil; 4 teaspoons pure honey; 2 teaspoons cornstarch; 4 tablespoons olive oil; 5-6 dried chili peppers; 8 cloves garlic (minced); 4 teaspoons freshly minced ginger; 1 large bell pepper (red, yellow, or orange seeded and chopped); 1/4 cups green onions (thinly sliced); Optional: 1/2 cup chopped roasted peanuts (for garnish)

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Prep Time: 15 minutes

Cook Time: 9 minutes

Total: 24 minutes

Servings: 6

chicken stir fry kung pao chicken

Instructions

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Step 1

Towel dry chicken pieces to remove excess liquid. Place chicken in a bowl and add all Marinade ingredients, stirring until all cornstarch is fully dissolved. Set aside.

Step 2

In a bowl, combine all Sauce ingredients and stir well until cornstarch is fully dissolved. Set aside.

Step 3

In a large wok or large skillet, heat olive oil over medium-high heat until oil is hot. Add chilies, garlic, and ginger, continually stirring 30 seconds or until fragrant. Add marinated chicken and keep stirring until no longer pink in center, 3-5 minutes. Add bell pepper, stirring 1 minute. Add your Sauce, stirring to coat well and heat through, about 2 minutes.

Step 4

Sprinkle on the green onions and transfer to serving dish or individual plates. Garnish with roasted peanuts if desired. Serve over cooked white or .

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