Fiery Kung Pao Chicken

By cmschnettler

Ingredients

• 1/4 c. unsweetened rice wine
• 1/4 c. soy sauce
• 1 tbsp. cornstarch
• 1 1/2 lb. skinless, boneless chicken thighs, trimmed and cut into scant 1" chunks
• 1 tbsp. vegetable oil
• 1 bunch green onions, thinly sliced
• 3 cloves garlic, chopped
• 2 tbsp. finely chopped peeled fresh ginger
• 1/2 c. roasted unsalted peanuts
• 3 tbsp. balsamic vinegar
• 8 whole dried chiles de árbol
• Cooked rice, for serving
• Cilantro, for garnish

Preparation

Step 1

In medium bowl, whisk rice wine, soy sauce and cornstarch until smooth. Add chicken; let stand 30 minutes or refrigerate up to 1 hour.
In 12-inch nonstick skillet, heat oil on medium-high. Add green onions, garlic and ginger; cook 3 minutes or until garlic is golden brown, stirring. Add chicken and marinade; cook 3 to 5 minutes or until chicken is cooked through, stirring.
Stir in peanuts, vinegar and chiles; cook 2 minutes, stirring. Serve with rice, garnished with cilantro.