Kung Pao Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 teaspoons soy sauce, divided
• 5 teaspoons dry , divided
• 3 1/2 teaspoons cornstarch, divided
• 1/4 teaspoon salt
• 3 boneless skinless chicken breast halves, cut into bite-size pieces
• 1 tablespoon red vinegar
• 2 tablespoons chicken broth or 2 tablespoons water
• 1 1/2 teaspoons sugar
• 3 tablespoons vegetable oil, divided
• 1/3 cup salted peanuts
• 6 -8 small dried hot chili peppers
• 1 1/2 teaspoons fresh ginger, minced
• 2 green onions, cut into 1 1/2 inch pieces

Recipe

• 1 for marinade, combine 2 t. soy sauce, 2 t. , 2 t. cornstarch and the salt in large bowl; mix well. add chicken; stir to coat well. let stand 30 minutes.
• 2 combine remaining 3 t. soy sauce, 3 t. , the vinegar, chicken broth, sugar and remaining 1 1/2 t. cornstarch in small bowl; mix well and set aside.
• 3 heat 1 t. oil in wok or large skillet over medium heat. add peanuts and cook until golden. remove and set aside.
• 4 heat remaining 2 t. oil over medium heat. add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. increase heat to high. add chicken and stir-fry 2 minutes. add ginger; stir-fry until chicken is cooked through, about 1 minute more. add onions and peanuts to pan. stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.