Egg-Free Kung Pao Chicken

Ingredients

• about 680 g Chicken Breast
• 3 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Sugar
• 2 tbsp Cornstarch
• 1 tsp Sesame Oil
• 6-8 each Dried Red Chilies
• 4 cloves Garlic
• 2.54 cm Ginger
• 1/2 cup Peanuts
• 3 stalks Scallions
• 2 tbsp Vegetable Oil
• 1 medium Bell Peppers
• 4 cups Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of Chicken Breast into bite-sized pieces, about 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 3 tbsp Soy Sauce, 2 tbsp Rice Vinegar, 1 tbsp Sugar, 2 tbsp Cornstarch, and 1 tsp Sesame Oil until the cornstarch is fully dissolved. This is your sauce.
3. 3Heat 2 tbsp Vegetable Oil in a wok or large skillet over high heat until the oil is shimmering, which is about 204.4°C (200°C).
4. 4Add the 6-8 Dried Red Chilies, 4 cloves of minced Garlic, and 2.54 cm of grated Ginger to the hot oil. Stir-fry for about 30 seconds until the garlic and ginger are fragrant, being careful not to burn them.
5. 5Add the about 680 g of Chicken Breast pieces to the wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C.
6. 6Add the 1 medium Bell Peppers, cut into 2.54 cm pieces, to the wok. Stir-fry for 2-3 minutes until the bell peppers are slightly tender but still have a slight crispness.
7. 7Pour the prepared sauce over the chicken and bell peppers in the wok. Cook, stirring constantly, for 1-2 minutes until the sauce bubbles and thickens, coating the chicken and vegetables.
8. 8Stir in the 1/2 cup of Peanuts and the 3 stalks of Scallions, sliced into 2.54 cm pieces. Cook for another 30 seconds to heat them through.
9. 9Serve the Kung Pao Chicken immediately over 4 cups of cooked Rice.

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