Kung Pao Chicken

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 7/8 lbs boneless skinless chicken thighs, diced, use chicken breast tenderloin if prefer
• 3 teaspoons chinese rice (cooking michiu)
• 3 teaspoons soy sauce
• 3 teaspoons cornstarch
• 3 teaspoons eggs, beaten
• 1/2 cup grapeseed oil
• 1 cup dried chili
• 5 green onions, coarsely chopped
• 1 tablespoon soy sauce
• 2 tablespoons asian black vinegar
• 2 teaspoons brown sugar
• 1 tablespoon hot sesame oil
• 4 ounces roasted peanuts

Recipe

• 1 combine chicken, cooking michiu, soy sauce, corn starch and beaten egg. marinade in refrigerator for at least 30 minutes.
• 2 heat grape seed oil in a wok over high heat but do not allow oil to smoke. carefully stir fry chicken for 1 minute. drain chicken and set aside.
• 3 keep about 1 tablespoon oil in wok. return to heat over medium high. stir fry dried chili for about 1 minute. add chicken, green onions, soy sauce, black vinegar and brown sugar. increase heat to high and quickly stir fry all ingredients until sauce becomes thick and half of it evaporates.
• 4 turn off heat.
• 5 stir in hot sesame oil and peanuts.
• 6 serve hot with steamed rice.