Egg-Free Kung Pao Chicken

Ingredients

• 1.5 lbs 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
• 1 inch Ginger
• 1/2 cup Peanuts
• 3 stalks Scallions
• 2 tbsp Vegetable Oil
• 1 medium Bell Peppers
• 4 cups Rice

Instructions

1. 1Cut the 1.5 lbs of Chicken Breast into bite-sized pieces, about 1-inch 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 400°F (200°C).
4. 4Add the 6-8 Dried Red Chilies, 4 cloves of minced Garlic, and 1 inch 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 1.5 lbs 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 165°F (74°C).
6. 6Add the 1 medium Bell Peppers, cut into 1-inch 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 1-inch pieces. Cook for another 30 seconds to heat them through.
9. 9Serve the Kung Pao Chicken immediately over 4 cups of cooked Rice.

Related Guides