Kung Pao Chicken

Originally called gong bao, this spicy, saucy chicken stir-fry with peanuts comes from Sichuan province in southern China. There are regional variations, but what’s found in China is very different from the Chinese American version, which is much sweeter and often includes ingredients like orange juice, sugar, and cornstarch, in addition to the chicken, vegetables and chilies.

Ingredients:

• 1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
• 3 teaspoons cornstarch, divided
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons chicken stock
• 2 tablespoons hoisin sauce
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon oyster sauce
• 1/2 teaspoon ground Sichuan pepper
• 2 tablespoons peanut oil, divided
• 1 small red onion, chopped
• 1 medium sweet red pepper, chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1/4 cup minced fresh cilantro
• 1/4 cup dry roasted peanuts

Preparation:

In a large bowl, combine the chicken, 1 teaspoon cornstarch, sea salt and freshly ground black pepper; set aside.

Place remaining cornstarch in a small bowl. Stir in the stock, hoisin sauce, soy sauce, oyster sauce and Sichuan pepper until smooth; set aside.

In a large skillet or wok, stir-fry chicken in batches in 1 tablespoon oil until no longer pink. Remove and keep warm.

Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender.

Add garlic and ginger; cook 1 minute longer.

Stir cornstarch mixture and add to the wok. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add chicken; heat through.

Stir in cilantro and peanuts.

Serve with Chow Mein or Fried Rice.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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