From spendwithpennies.com

Kung Pao Chicken

6 servings · 20 min prep · 25 min cook

Ingredients

For the chicken

• 1 pound boneless skinless chicken thighs (cut into 1-inch pieces)
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch

For cooking

• 2 tablespoons vegetable oil

Vegetables

• 1 red bell pepper (½-inch diced)
• 1 green bell pepper (½-inch diced)
• 1 small yellow onion (thinly sliced)
• 4 cloves garlic (grated)
• 1 tablespoon grated fresh ginger
• 1 teaspoon red pepper flakes (or 3 dried red chilies)
• 3 green onions (thinly sliced)

Sauce and garnish

• 3 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon brown sugar
• ½ cup reduced sodium chicken broth
• 1 tablespoon rice wine vinegar
• 2 tablespoons hoisin sauce
• 1 teaspoon sesame oil
• ¼ cup dry roasted peanuts

To serve

• rice

Steps

1. In a bowl combine 1 pound chicken, 1 tablespoon soy sauce and 2 teaspoons cornstarch. Let marinate while you prepare the sauce.

   5 min

2. In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon dry sherry, 1 teaspoon brown sugar, ½ cup reduced sodium chicken broth, 1 tablespoon rice wine vinegar, 2 tablespoons hoisin sauce and 1 teaspoon sesame oil. Set aside until ready to use.
3. Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil.
4. Add chicken and cook just until browned, about 75% cooked through, about 5 minutes. Remove chicken from the skillet.

   5 min

5. Add more 2 tablespoons oil if needed and add 1 red bell pepper, 1 green bell pepper, 1 small yellow onion, 4 cloves garlic, 1 tablespoon ginger, and 1 teaspoon red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.

   5 min

6. Add the chicken and 1 tablespoon sauce. Continue cooking until the chicken is fully cooked and the sauce has thickened.

   5 min

7. Stir in 3 green onions and ¼ cup peanuts and serve over rice.

Nutrition

Per serving

kcal

226

protein

19 g

carbs

11 g

fat

12 g

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