Easy Kung Pao Chicken


For the Chicken:

28 Oz. boneless/skinless chicken breast cut into 1" cubes

1 tablespoon dry sherry

1 tablespoon light soy sauce

2 teaspoons baking soda

1 teaspoon cornstarch

For the Sauce:

1/2 cup low-sodium chicken stock

5 tablespoons light soy sauce

2 tablespoons balsamic vinegar

2 tablespoons dry sherry

2 teaspoon dark soy sauce

2 teaspoons hoisin sauce

2 tablespoons sugar*

1 teaspoon cornstarch

For the Stir Fry:

4 tablespoons cooking oil, divided

1 1/2 tablespoons garlic (4 to 6 cloves)

1 tablespoon ginger

1/2 red bell pepper, seeded and diced

1/2 green bell pepper, seeded and diced

8 to 10 dried chilies cut into ½" pieces (adjust to taste)

1 tablespoon Sichuan peppercorns, lightly toasted and ground**

4 green onion stems cut into 1" pieces

1/2 cup roasted/unsalted peanuts

2 teaspoons sesame oil, optional

Combine all ingredients for the chicken in a shallow bowl, then cover and marinate for 10 minutes (if time allows).

Whisk sauce ingredients together until sugar* dissolves, then set aside.

Heat a large skillet, pan, or wok over high heat, then add 2 tablespoons of cooking oil, allow to heat up, then add the marinated chicken.

Fry chicken for 3 to 4 minutes while occasionally stirring, until edges are browned, then remove from heat and set aside.

Add the remaining cooking oil to the same pan/wok, then stir in garlic, ginger, chili diced peppers, and Sichuan peppercorns and stir fry for 1 minute.

Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.

Once it begins to thicken slightly, add the chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and the sauce has thickened, (cook for about 2 minutes).

Stir in green onions, peanuts, and sesame oil, then toss well and continue to cook for another 2 minutes to infuse all of the flavors together.

Serve immediately with steamed or fried rice! Enjoy!

*The kung pao sauce is not sweet, start with 1 teaspoon of sugar if you are hesitant, or omit the sugar completely.

**If you are sensitive to spice or you like a mild sauce, start with 1 teaspoon of ground Sichuan peppercorns. then adjust and add more to make it suitable to your taste.
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