kung-pao-chicken-adjusted

If you like spice, you’ll love this dish!

Ingredients

  • 4 tsp. soy sauce, divided
  • 1 1/2 tsp. sherry
  • 2 Tbsp. water, divided
  • 3 tsp. cornstarch, divided
  • 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 tsp. apple cider vinegar
  • 2 1/2 Tbsp. and 1 tsp. sesame oil, divided
  • 3 tsp. sugar
  • 7 red dried chili peppers, seeded and chopped or 1 tsp. red pepper flakes
  • 3 cloves garlic, minced
  • 6 green onions, chopped
  • 2/3 cup of roasted, unsalted peanuts

 Directions  

Mix together 2 tablespoons of soy sauce, sherry, 1 tablespoon of water and 2 tablespoons of cornstarch. Add chicken, toss in the marinade and set aside.

Combine apple cider vinegar, remaining soy sauce, 1 teaspoon of sesame oil, remaining water, sugar and remaining cornstarch. Whisk sauce well to ensure the cornstarch is fully incorporated. Set aside.

Heat the remaining sesame oil in large sauté pan over medium-high heat. Add red pepper flakes or peppers, stirring until they become fragrant. Add chicken, garlic and green onions. Stir-fry for a few minutes until the chicken is cooked through.

Add sauce and toss to evenly coat. When the sauce becomes thick add the peanuts and toss to combine.

 

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