Cook at home

Kung Pao Chicken

Diced chicken stir-fried with peanuts, bell pepper and dried chili flakes in a tangy-sweet soy sauce.

Ingredients

• 1 1/2 lb chicken breast, diced into 3/4-inch cubes
• 1 tbsp cornstarch
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp sesame oil
• 2 tbsp vegetable oil
• 1 tsp red pepper flakes
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 2 bell pepper, diced
• 4 scallion, sliced
• 1/2 cup peanuts
• 1 1/2 cup white rice

Steps

1. Cook the rice according to package directions.
2. Toss the chicken with the cornstarch and 1 tablespoon of the soy sauce. Whisk the remaining soy sauce with the rice vinegar, sugar and sesame oil.
3. Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the chicken 4 to 5 minutes until golden and cooked through to 165 F (74 C). Remove.
4. Add the remaining oil, pepper flakes, garlic and ginger for 20 seconds, then add the bell pepper and stir-fry 3 minutes.
5. Return the chicken with the sauce, scallion and peanuts and toss 1 to 2 minutes until glazed. Serve over rice.