Kung Pao Chicken
Servings 4
Equipment
- Large Cast Iron Skillet or Wok
Ingredients
- 2 skinless, boneless chicken breasts diced into bite-sized chunks
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tsp toasted sesame oil
- 4 green onions chopped, divided
- 2 large garlic cloves minced
- 2 tsp fresh ginger grated
- 1 tsp crushed red pepper flakes less if you don't want it really spicy
- 3 tbsp seasoned rice vinegar
- 3 tbsp soy sauce
- 1-2 tsp sugar to taste
- ½ cup roasted peanuts
Instructions
- Prepare the garlic rice, if desired.
- Combine chicken and cornstarch in a bowl, then toss to coat evenly.
- In a separate bowl, combine the vinegar, soy sauce, and sugar, and set aside.
- Heat the vegetable oil and toasted sesame oil in a large cast-iron skillet or wok over medium-high heat. Once the pan is smoking hot, add the chicken and stir-fry for 5-6 minutes or until no longer pink inside. Remove the chicken to a plate and set it aside.
- Add a little more vegetable oil to the cast-iron skillet if needed. Add most of the green onion, garlic, ginger, and red pepper flakes to the skillet and stir-fry for 30 seconds, stirring constantly.
- Add the soy sauce, vinegar, and sugar mixture to the pan along with the cooked chicken and peanuts.
- Coat the chicken and peanuts with the sauce, then heat through.
- Serve over garlic rice and top with the remaining green onions. Enjoy.