Kung Pao Chicken

Kung Pao Chicken

  • 1 lb. Chicken, small dice
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 tbsp. Cornstarch
  • 1.5 C Onion, small dice
  • 1.5 C Peppers, small dice
  • 1/3 C Peanuts/Cashews
  • 2 tbsp. Veg or Olive Oil
  • 1 tbsp. Veg or Olive Oil
  • 2 tbsp. Garlic, minced
  • 1 tbsp. Ginger, minced
  • 1/2 - 1 tsp. Red Chili Flakes
  • 3 tbsp. Soy Sauce
  • 3 tbsp. Rice Wine Vinegar
  • 1.5 tbsp. Sugar
  • Place the chicken in a bowl and toss with the salt, pepper and cornstarch. Pre heat a large skillet over medium heat, add the 1 tablespoon of oil to the pan, when it smokes add the chicken in a single layer. Cook the chicken for 3 minutes. Turn the chicken and cook for 3 minutes to brown on all sides and cook through, then remove the chicken from the pan.

    Add 1 tablespoon of oil to the pan, when it smokes add the onions and peppers. Toss the veggies, cook for 2-3 minutes until lightly browned, then remove from the pan.

    Add 1 tablespoon of oil to the pan, then add the garlic, ginger and chili flakes. Cook this for 15 seconds and then add the soy sauce, rice wine vinegar and sugar. Cook for 15 - 30 seconds, then add the chicken and vegetables back to the pan. Toss the mixture to cover in the sauce and cook until thick, about 2 minutes. Toss in the peanuts and serve immediately.

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