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This popular Chinese restaurant dish features stir-fried chicken, red bell pepper, green onion and roasted peanuts in a savory Kung Pao Sauce. Ready in 30 minutes, it's a quick and easy weeknight meal.
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30-Minute Kung Pao Chicken
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: 4 servings
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
1 tablespoon cornstarch
1-1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1-1/2 teaspoons black vinegar or good quality balsamic vinegar
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons light brown sugar
2 teaspoons cornstarch
½ teaspoon crushed Szechuan peppercorns or Szechuan pepper
2 tablespoons peanut oil
1/2 red bell pepper, diced
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
6-8 dried red chilies
4 scallions white and green portions sliced
¼ cup unsalted roasted peanuts
Marinade the chicken: In a bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved. Add the chicken and toss to coat. Allow to sit at room temperature for 15 minutes, stirring occasionally.
In another bowl, whisk together black vinegar, soy sauce, hoisin sauce, brown sugar, cornstarch, and Szechuan peppercorns or Szechuan pepper until the sugar and cornstarch are dissolved. Set aside.
In a large skillet, add 1 tablespoon peanut oil over medium-high heat. When oil is hot, add chicken and marinade. Cook chicken on 4-5 minutes, per side, until cooked through and no longer pink. Remove chicken and place on a plate.
Add remaining peanut oil and add the red bell pepper and cook until softened, 4-5 minutes, stirring frequently. Add in ginger, garlic and red chilies and cook for 30 seconds, stirring frequently.
Stir the prepared sauce, then pour it into the pan and bring it to a boil while stirring. When it begins to thicken slightly, add chicken back into the pan and mix all the ingredients until the chicken is evenly coated and sauce has thickened, about 2 minutes. Stir in green onions and peanuts. Mix well and continue to cook for an additional 2 minutes to infuse all of the flavors together. Serve over white or brown rice.
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