Kung Pao Chicken

Ingredients:

For the Chicken:

• 1 ½ lbs (680g) boneless, skinless chicken breast or thighs, cut into bite-size cubes

• 2 tablespoons soy sauce

• 1 tablespoon cornstarch

• 1 tablespoon rice vinegar (or dry sherry)

For the Sauce:

• 3 tablespoons soy sauce

• 2 tablespoons hoisin sauce

• 1 tablespoon rice vinegar

• 1 tablespoon oyster sauce (optional, adds depth)

• 2 teaspoons cornstarch

• 2 teaspoons sesame oil

• 1–2 tablespoons sugar (adjust to taste)

• ½ cup chicken broth (or water)

For Stir-Frying:

• 2 tablespoons vegetable oil

• 6–8 dried red chilies (whole, adjust to spice level)

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• ½ cup roasted unsalted peanuts

• 2 green onions, sliced

Instructions:

1. Marinate the Chicken

   • In a bowl, toss chicken with soy sauce, cornstarch, and rice vinegar. Let marinate 15 minutes.

2. Make the Sauce

   • Whisk soy sauce, hoisin sauce, rice vinegar, oyster sauce (if using), cornstarch, sesame oil, sugar, and chicken broth together. Set aside.

3. Stir-Fry

   • Heat vegetable oil in a large wok or skillet over medium-high heat.

   • Add dried chilies and stir-fry for 30 seconds until fragrant (don’t burn).

   • Add chicken and cook 4–5 minutes until golden and nearly cooked through. Remove and set aside.

4. Cook Veggies

   • In the same pan, add garlic, ginger, and bell peppers. Stir-fry for 2–3 minutes.

5. Combine Everything

   • Return chicken to the pan.

   • Pour in the sauce and stir until thickened and glossy (about 2–3 minutes).

   • Toss in peanuts and green onions. Mix well.

6. Serve

   • Serve hot over steamed rice or noodles.

   • Garnish with extra peanuts and green onion if desired.