Recipe for Kung Pao Chicken
Although Kung Pao Chicken recipes are normally spicy, this one is not. It is subtly spicy, a little sweet and full of salty peanuts. My kids love it when I make this recipe for Kung Pao Chicken.
Ingredients:
- 2 cloves garlic, minced (or 2 tsp. pre-minced garlic)
- 1 tsp. sesame oil
- 1 tsp. Thai sweet red chili sauce
- 3 boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 Tbsp. corn starch
- 1/4 cup low-sodium soy sauce
- 1 tsp. rice vinegar
- 1 tsp. honey
- dash hot sauce
- 1 tsp. sesame oil
- 1/2 cup scallions, sliced (white and light green parts only)
- 1/2 cup roasted peanuts
Preparation:
- Whisk together minced garlic, sesame oil and sweet red chili sauce in a plastic container with a lid.
- Add chicken chunks, tossing to coat well. Let chicken marinate in the refrigerator for 20 minutes.
- Meanwhile, dissolve cornstarch in soy sauce in a small bowl. Whisk in rice vinegar and honey. Taste and season with hot sauce, adjusting to your level of desired spiciness.
- Heat sesame oil in a wok or large skillet over medium-high heat.
- Add chicken (discard marinade) and stir fry until chicken is browned on all sides.
- Stir soy sauce mixture, then add to the wok. Stir-fry another minute.
- Add scallions and peanuts. Stir fry 1 minute or until the sauce boils and thickens.
Serve warm over rice.
