Kung Pao Chicken
- 1 1/4 lb. skinless boneless chicken breasts cut into 3/4-inch pieces.
- 3 Tbsp. soy sauce
- 1 Tbsp. dark sesame oil
- 1 Tbsp. cider vinegar
- 2 tsps. dry sherry
- 1 Tbsp. corn starch
- 3 Tbsp. vegetable oil
- 2 lg. cloves garlic (minced)
- 3 med. scallions (white and light green parts minced)
- 1 Tbsp. minced fresh ginger root
- 6 small dried red chilies
- 2/3 cup unsalted dry-roasted peanuts
- Combine chicken with 1 Tbsp. soy sauce in small bowl and set aside to marinate for 15 minutes.
- Combine 2 Tbsp. soy sauce, sesame oil, vinegar, sherry, and cornstarch in small bowl, mix until sauce is smooth and set aside.
- Heat 2 Tbsp. vegetable oil in a wok until hot but not yet smoking. Add the chicken and stir-fry until cooked through, 2 to 3 minutes. Using a slotted spoon transfer the chicken to a bowl and set it aside.
- Heat the remaining vegetable oil in the wok for several seconds. Add the garlic, scallions, ginger, and chilies. Stir-fry until the ingredients are fragrant and the chilies begin to darken, about 30 seconds. Add the chicken, reserved sauce, and peanuts. Stir-fry until the sauce thickens and the chicken is heated through, another minute or so.
- Serve with steamed white rice, a steamed vegetable, and plenty of water to put out those mouths on fire.
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