Kung Pao Chicken

We love Chinese food but our local Chinese restaurant closed so I have had to make some dishes at home to satisfy of cravings. I love to find meals that are quick and easy and this one fits the bill.  After making this dish, there's no need to get take out again. 

The original recipe called for dried chilies, but I did not have them so I used chilies in Adobo sauce.  

I don't often get to take great pictures since hubby is usually waiting to try the dish. He loved this recipe. 

This is going to be one of our new favorite Chinese takeout dishes, at home!

Recipe                                                                                                      Print

Ingredients:

• - 12 oz (350 g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
• - ¼ teaspoon salt
• - Dash of white pepper
• - 1 teaspoon all-purpose cornstarch
• - 2 tablespoons oil
• - 1 garlic clove, minced
• - ½ teaspoon crushed red pepper
• - 6 dried chilies or chile de arbol or chiles in Adobo sauce
• - 1 large red pepper, diced
• - 2 tablespoons finely chopped green onion (scallion), white and green parts, plus more for garnish
• - ½ cup (150 g) dry roasted peanuts, plus more for garnish

Sauce:

• - 2 tablespoons Chinese black vinegar or balsamic vinegar
• - 2 tablespoons basic chicken stock
• - 1 teaspoon sugar
• - 1 ½ tablespoons Chinese rice wine or cooking sherry
• - 1 tablespoon hoisin sauce
• - 2 teaspoons oyster sauce
• - 2 teaspoons soy sauce
• - 1 teaspoon dark sesame oil
• - 1 teaspoon all-purpose cornstarch
• - 1 teaspoon water

Directions:

- Combine all of the ingredients for the sauce in a small bowl. Set aside.

- Toss the chicken with the salt, pepper, and the all-purpose cornstarch. Cover and refrigerate for 20 minutes.

- Heat ½ the oil in wok or skillet over medium-high heat. Add the chicken pieces and stir-fry until the chicken turns white about 2 minutes. Remove the chicken from the pan and set aside. Wash and thoroughly dry the wok or skillet.

- Heat the remaining oil in a wok or skillet over medium-high high heat. Add the garlic to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the dried red chilies and stir-fry until aromatic, about 1 minute. Add the red bell pepper and stir-fry for 1 minute. Add the reserved chicken and stir-fry for 2 minutes. Add the stir-fry sauce and stir-fry for 1 minute, until the chicken is nicely coated. Add the peanuts and green onion and stir-fry for 30 seconds.

- Dish out and garnish with more green onions and peanuts. Serve immediately with hot steaming rice.