Kung Pao Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon rice
• 1 tablespoon peanut oil
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 tablespoon cornstarch
• 8 ounces boneless chicken breasts, thinly sliced
• 3 tablespoons light soy sauce
• 2 tablespoons rice
• 3 tablespoons rice vinegar
• 2 tablespoons sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons peanut oil
• 4 dried red chilies, stems removed and discarded, pods cut in halves
• 1/2 inch piece fresh ginger, peeled, thinly sliced, smashed
• 1 garlic clove, smashed
• 1 green onion, white part cut into 1/2 -inch pieces, green part cut into julienne strips
• 1/4 cup deep-fried peanuts
• 2 tablespoons cold chicken stock or 2 tablespoons good-quality canned chicken broth, plus
• 1 tablespoon cornstarch, stirred together until the cornstarch dissolves to make a slurry

Recipe

• 1 1. in a nonreactive bowl, prepare the marinade: combine the rice , peanut oil, soy sauce, salt and cornstarch. stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• 2 2. in a small bowl, stir together the ingredients for the sauce. set aside.
• 3 3. over high heat, in a wok, bring the peanut oil to almost smoking temperature. stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• 4 4. add the sauce and bring to a boil. add the peanuts. stir in the slurry and continue stirring until the sauce is glossy and thick enough to coat the chicken. transfer to a serving plate and garnish with julienned green onions.