Kung Pao Chicken with Peanuts

A classic Chinese stir-fry featuring diced chicken, peanuts, vegetables, and a spicy, savory, and slightly sweet sauce.

Ingredients

• 1 lb, boneless, skinless, diced into 1-inch pieces Chicken Legs
• 1/4 cup, roasted, unsalted Peanuts
• 1/2 red, diced Bell Pepper
• 2, sliced, separate white and green parts Green Onions
• 4-5, or to taste, cut into small pieces Dried Chili Peppers
• 2 tbsp, low sodium Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tsp Sugar
• 2 tsp, divided Cornstarch
• 1 tsp Sesame Oil
• 2 cloves, minced Garlic
• 1 tsp, minced Ginger
• 3 cups Cooked Rice
• 1 tsp Hoisin Sauce

Instructions

1. In a bowl, marinate diced chicken with 1 tablespoon of soy sauce and 1 tsp of cornstarch for 15 minutes.
2. In a small bowl, whisk together remaining soy sauce, rice vinegar, sugar, hoisin sauce and sesame oil.
3. Heat oil in a wok or large skillet over high heat. Add marinated chicken and stir-fry until browned and cooked through. Remove chicken and set aside.
4. Add the white parts of the sliced green onions, minced garlic, minced ginger, and dried chili peppers to the wok. Stir-fry for 30 seconds until fragrant.
5. Add diced bell pepper and stir-fry for 1-2 minutes.
6. Return the chicken to the wok. Sprinkle remaining 1 tsp of cornstarch over the chicken and vegetables. Pour the sauce over the chicken and vegetables. Stir-fry until the sauce thickens and coats the chicken.
7. Stir in roasted peanuts and the green parts of sliced green onions.
8. Serve Kung Pao Chicken over cooked rice immediately.

Cuisine: Chinese

Suitability: high protein

Prep Time: 20 mins

Cook Time: 20 mins

Serving Size: 3

Meal Type: dinner