Name: Kung Pao Chicken
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1 tablespoon plus 2 teaspoons soy sauce; 1 tablespoon plus 2 teaspoons Chinese rice wine or dry sherry; 3 1/2 teaspoons cornstarch; 1 1/4 pounds skinless, boneless chicken breasts, cut into small chunks; 1 tablespoon sugar; 1 1/2 teaspoons Asian chili oil or sesame oil; 3 tablespoons peanut oil; 3 cloves garlic, thinly sliced; 1 1 1/2-inch piece ginger, peeled and thinly sliced; 2 bunches scallions (whites cut into 1/2-inch pieces, greens sliced); 4 cups precut stir-fry vegetables; 1/2 cup cocktail peanuts; Cooked rice, for serving (optional)

Directions

Mix 1 tablespoon soy sauce and 2 teaspoons each rice wine, cornstarch and water in a medium bowl. Add the chicken and toss; cover and refrigerate until ready to use.
Whisk the remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, the sugar, chili oil and 2 tablespoons water in a small bowl.
Heat 2 tablespoons peanut oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry 30 seconds. Transfer to a plate.
Heat the remaining 1 tablespoon peanut oil in the skillet. Add the garlic, ginger, scallion whites and precut vegetables; stir-fry until the vegetables are crisp-tender, 5 minutes. Add the chicken and peanuts and stir-fry until the chicken is cooked through, 3 to 5 minutes. Stir the soy sauce-chili oil mixture, add to the skillet and cook until the sauce thickens, 30 seconds. Serve over rice and top with the scallion greens.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

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