Who doesn't enjoy a good kung pao chicken? I sure do, it's one of my favorite Chinese dishes besides Mongolian Beef. It's always a good dinner choice in this house!
Ingredients:
1 lb Chicken Breast or Thighs, thinly sliced
1 Zucchini sliced in half circles
1/2 Red Bell Pepper cut into 1 inch pieces
10 dried Red Chilis
1/4 cup Roasted Peanuts
2 stalks Green Onions chopped
2 tbsp Vegetable Oil
Chicken Marinade
1 tbsp low sodium Soy Sauce
1 1/2 tbsp Shaoxing Wine
2 tsp Cornstarch
1/2 tsp Brown Sugar
Kung Pao Sauce
3 tbsp Chicken Stock
1 1/3 tbsp Chinese Black Vinegar
1 tbsp Dark Soy Sauce
1 tbsp Oyster Sauce
1 tbsp Brown Sugar
1 tsp Cornstarch
1 tsp Sesame Oil
3 cloves Garlic minced
3/4 tsp Ginger grated
1 tbsp Lao Gan Ma Spicy Chili Crisp
1/2 tsp White Pepper Powder
Instructions:
In a medium size bowl, combine the ingredients for the marinade and add in the thinly sliced chicken. Let marinate for at least 1 hour or do it the night before!
When you are ready to start cooking, add all the ingredients for the kung pao sauce in a bowl and set aside.
Heat a wok on high heat and add the oil and wait for it to heat up. Lay the chicken pieces flat in a single layer, discard the rest of the marinade. Don't crowd the pan and leave the chicken pieces alone until you get a golden brown color, anywhere from 30 seconds to 1 minute. Flip over the chicken and repeat. Remove the chicken from the pan.
Add the zucchini, red bell pepper, dried red chilis, and peanuts to the pan and saute for about 3 minutes. Lower the heat to medium and add the chicken back in.
Add in the sauce and saute everything together for 2 minutes until the sauce has thickened. Top with chopped green onions and enjoy with a side of rice!
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