Classic Kung Pao Chicken

This traditional Kung Pao Chicken recipe features tender chicken stir-fried with crunchy peanuts and vibrant vegetables, all coated in a savory and slightly spicy sauce. The combination of soy sauce, rice vinegar, and Sichuan peppercorns creates a harmonious balance of flavors, making it a beloved dish in Chinese cuisine. Perfect for a hearty dinner, this recipe is both satisfying and rich in protein.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup unsalted roasted peanuts
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon Sichuan peppercorns
• 1/2 teaspoon red pepper flakes
• 2 green onions, chopped

Instructions:

1. In a bowl, combine the diced chicken with 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and cornstarch. Mix well and let it marinate for 15 minutes.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Add the minced garlic, ginger, and Sichuan peppercorns, and stir-fry for about 30 seconds until fragrant.
4. Add the diced red and green bell peppers to the pan and stir-fry for another 3-4 minutes until they are tender-crisp.
5. Return the cooked chicken to the pan. Add the remaining soy sauce, rice vinegar, hoisin sauce, sugar, and red pepper flakes. Stir well to combine and cook for an additional 2-3 minutes.
6. Finally, stir in the roasted peanuts and chopped green onions. Cook for another minute, then remove from heat.
7. Serve hot over steamed rice or noodles.