Kung Pao Chicken


1 pound boneless, skinless chicken breast, cut into 1/4" slices

2 teaspoons reduced-sodium soy sauce plus 1 Tbsp., divided

1 teaspoon dry sherry plus 1 Tbsp., divided

2 teaspoons cornstarch

2 teaspoons toasted sesame oil

2 tablespoons unsalted chicken broth

2 teaspoons balsamic vinegar

2 teaspoons garlic chile sauce

2 tablespoons olive oil, divided

3 slices fresh ginger, peeled and smashed

1 medium red bell pepper, cut into 1" pieces

1 medium green bell pepper, cut into 1" pieces

¼ teaspoon fine sea sslt

2 tablespoons unsalted dry-roasted peanuts

Combine chicken, 2 tsp. soy sauce, 1 tsp. sherry, and cornstarch in a medium bowl.

Stir the cornstarch until it's longer visible, then add sesame oil and stir to lightly coat chicken.

Combine broth, vinegar, garlic chile sauce with remaining soy sauce and sherry in a bowl and set aside.

Heat a large steel wok (or a stainless steel fry pan) over high heat until a drop of water vaporizes with contact.

Swirl in 1 Tbsp. oil, then add ginger and stir fry until fragrant, for 10 seconds.

Push ginger to the sides and add the chicken in an even layer.

Cook, undisturbed, until it begins to brown, for 1 minute.

Then stir fry chicken until lightly browned but not cooked through, for 1 minute more, and transfer to a plate.

Swirl in the remaining oil, then add bell peppers and stir fry for 1 minute.

Return chicken to the pan along with the reserved juices season with salt and stir fry chicken is cooked through, 1 to 3 minutes.

Remove from heat and sprinkle with peanuts. Enjoy!
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