Kung Pao Chicken

Kung Pao Chicken 002

  • 2 pounds boneless, skinless chicken breasts, diced
  • 2 tablespoons rice vinegar
  • 4 teaspoons low-sodium soy sauce
  • 6 garlic cloves, minced
  • 2 teaspoons ginger
  • 1/4 cup peanut oil
  • 1 cup dry roasted peanuts
  • 2 teaspoons crushed red peppers
  • 1 cup chicken broth
  • 4 teaspoons rice vinegar
  • 4 teaspoons sesame oil
  • 2 tablespoons oyster sauce
  • 2 tablespoons hoisin sauce
  • 4 cups chopped vegetables – peppers, scallions, carrots, broccoli etc.
  • Cooked rice.
  1. Toss the chicken into the rice vinegar and soy sauce.  Marinate for an hour.
  2. Mix the garlic, ginger and oil together, and place in a hot pan.  Add the chicken and cook through.
  3. Add the peanuts and chiles and saute another 2 minutes.
  4. Add the broth, vinegar, sesame oil, hoisin sauce, and oyster sauce to the chicken.  Cook until the liquid has been reduced by half.
  5. Toss in the vegetables for about 3 minutes.
  6. Serve immediately.

Yields: 8 servings


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