Kung Pao Chicken - 2

By gstark

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

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

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.