Kung Pao Chicken

A classic Sichuan dish, Kung Pao Chicken features tender chicken pieces stir-fried with peanuts, chili peppers, and a savory sauce. It’s sweet, spicy, and tangy all at once, making it a perfect, flavorful dish to enjoy for dinner.

Ingredients:

• 1 lb chicken breast, diced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 10 dried red chilies
• ½ cup unsalted peanuts
• 1 tbsp ginger, minced
• 3 cloves garlic, minced
• 2 green onions, sliced

Instructions:

1. In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch to create the sauce. Set aside.
2. Heat oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through. Remove and set aside.
3. In the same pan, add dried chilies, ginger, and garlic. Stir-fry for about 1 minute until fragrant.
4. Add the chicken back to the pan along with the peanuts and green onions. Pour in the sauce and stir to coat. Cook for an additional 2 minutes until the sauce thickens.
5. Serve hot with steamed rice.

Suggested Pairing:

Pair your Kung Pao Chicken with steamed jasmine rice and a side of stir-fried broccoli or Chinese eggplant. Enjoy with a glass of chilled jasmine tea.