Kung Pao Chicken
- 1/4 cup (divided 2 Tbs + 2 Tbs) reduced-sodium soy sauce
- 1/4 cup (divided 2 Tbs + 2 Tbs) rice wine or sake
- 2 clove garlic, minced
- 2 Tbs sesame oil
- 1 tsp. + 1 tsp. cornstarch
- 1 lb. boneless, skinless chicken breast (or firm tofu), cut into bite-sized pieces
- 1 tsp. dark brown sugar
- ¼ tsp. red pepper flakes
- 2 Tbs. neutral, high heat oil (canola oil, avocado oil)
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- ½ cup salted, roasted peanuts
- 1 green onion, minced
1. In a bowl, mix 2 Tbs. of soy sauce, 2 Tbs. of sake, garlic, and 1 tsp. of cornstarch. Toss with the chicken (or tofu). Set aside.
2. In another bowl, mix 2 Tbs. of soy sauce, 2 Tbs. of sake, 2 Tbs. Sesame oil, 1 tsp. of cornstarch, sugar, and the pepper flakes, with 2 Tbs. of water.
3. In a large non-stick pan, heat the neutral oil over high heat until pan is hot, but not smoking. Stir-fry the chicken until almost cooked, 1-2 minutes (4-5 minutes if using tofu).
4. Push the chicken (or tofu) to the side. Add celery, bell pepper and peanuts to pan. Sauté until veggies are crisp tender.
5. Pour in the soy sauce mixture into pan. Stir to coat everything with the sauce and heated through. Remove from the heat.
6. Sprinkle with the scallion.
Time: 20 minutes
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