Dairy-Free Kung Pao Chicken

Instructions

1. 1Cut the about 680 g Chicken Breast into bite-sized pieces. In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp cornstarch. Mix well to coat the chicken and let it marinate for 15 minutes.
2. 2While the chicken is marinating, prepare the sauce. In a separate small bowl, whisk together the remaining 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch, 1 tbsp brown sugar, and 1/4 cup water. Set this sauce mixture aside.
3. 3Place a wok or large skillet over high heat. Add the 2 tbsp vegetable oil and heat until it shimmers, about 190°C. Add the 6-8 Dried Red Chilies and stir-fry for about 15-30 seconds until they smell fragrant, being careful not to burn them.
4. 4Add the marinated about 680 g Chicken Breast to the hot wok. Stir-fry for 5-7 minutes, or until the chicken is browned on all sides and cooked through. The internal temperature of the chicken should reach 74°C.
5. 5Add the minced 4 cloves Garlic and grated 2.54 cm Ginger to the wok with the chicken. Stir-fry for 1 minute more until they are fragrant.
6. 6Pour the prepared sauce mixture into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken and aromatics. The sauce should become glossy.
7. 7Stir in the 1/2 cup Peanuts and 1 tbsp Sesame Oil. Cook for another 30 seconds to heat through. Chop the 3 Scallions and stir most of them into the wok, reserving some for garnish.
8. 8Serve the Kung Pao Chicken hot, garnished with the reserved chopped scallions. It is best served with rice.

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