Kung Pao Chicken


2 Tbsp low-sodium soy sauce, divided, then more to taste

1 Tbsp mirin

3 tsp cornstarch, divided

1 1/4 lbs boneless skinless chicken breasts or thighs, cut into 1-inch cubes

1 1/2 Tbsp Chinese black vinegar

1 Tbsp hoisin sauce

1 1/2 tsp toasted sesame oil

2 Tbsp water or low-sodium chicken broth, or a little more if needed

1 Tbsp honey

2 Tbsp light olive oil or vegetable oil

10 dried red oriental chilies, halved and seeded (or 1/2 tsp red pepper flakes)*

4 green onions, chopped, white and green portions separated

3 garlic cloves, minced (1 Tbsp)

2 tsp peeled and minced fresh ginger

1/3 cup unsalted dry roasted peanuts, roughly chopped (optional)

Whisk together 1 Tbsp soy sauce and mirin with 1 1/2 tsp cornstarch.

Add chicken and let rest 10 minutes at room temperature.

In a small mixing bowl stir together remaining 1 Tbsp soy sauce with remaining 1 1/2 tsp cornstarch.

Add vinegar, hoisin sauce, sesame oil, water or broth, honey and whisk to blend well. Set aside.

Heat oil in a 12" skillet over medium-high heat.

Move chicken to one side of the pan, add red chilies, white portion of green onions, garlic and saute 1 minute.

Pour in sauce and cook and toss until thickened, about 1 minute.

Toss in green portion of green onions and (optional) peanuts.

Serve warm over rice or noodles. Enjoy!
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