Kung Pao Chicken (宫保鸡丁)

Ingredients

• 1 pound chicken breast
• 1 cup peanuts
• 1 cup bell peppers
• 4 stalks scallions
• 1 tablespoon soy sauce
• 1 teaspoon Sichuan peppercorns
• 3 cloves garlic
• 1 tablespoon ginger
• 2 tablespoons cornstarch
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons vegetable oil
• 5 pieces dried red chili peppers
• 1 cup water

Instructions

1. 1

   Cut the chicken breast into 1-inch cubes and place in a bowl. Add 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and mix well. Let marinate for 15 minutes.

2. 2

   While the chicken is marinating, prepare the vegetables. Dice the bell peppers into small pieces, chop the scallions (keeping the white and green parts separate), mince the garlic, and grate the ginger.

3. 3

   In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 cup of water. Set aside.

4. 4

   Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry for about 5-7 minutes until cooked through. Remove the chicken from the skillet and set aside.

5. 5

   In the same skillet, add 1 tablespoon of vegetable oil, the Sichuan peppercorns, and the dried red chili peppers. Stir-fry for about 30 seconds until fragrant.

6. 6

   Add the minced garlic and grated ginger to the skillet, stir-frying for another 30 seconds.

7. 7

   Add the diced bell peppers and the white parts of the scallions to the skillet. Stir-fry for about 3 minutes until the peppers are tender.

8. 8

   Return the cooked chicken to the skillet, and pour in the prepared sauce mixture. Stir well to combine and cook for an additional 2-3 minutes.

9. 9

   Add the peanuts and the green parts of the scallions. Stir-fry for another minute until everything is heated through.

10. 10

    Drizzle with 1 teaspoon of sesame oil, stir to combine, and remove from heat.

11. 11

    Serve hot over steamed rice or noodles, and enjoy your Kung Pao Chicken!