Name: Kung Pao Chicken
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Cuisine: asian
Ingredients: 1/4 cup soy sauce; 2 tablespoons brown sugar; 2 tablespoons minced ginger; 1 tablespoon sherry; 1 tablespoon sriracha; 1 tablespoon cornstarch mixed with 3 tablespoons water; 2 teaspoons rice wine vinegar; 2 cloves garlic, minced; 2 tablespoons peanut oil; 8 dried Asian chile peppers, snipped into small pieces; 6 boneless, skinless chicken thighs, diced small; 2 stalks celery, very finely sliced; 1 large red bell pepper, cut into large chunks; 1/2 cup unsalted peanuts; Cooked lo mein or chow mein noodles, for serving; 2 green onions, sliced

Directions

Watch how to make this recipe.

Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
Serve over noodles and garnish with sliced green onions.