Egg-Free Kung Pao Chicken

Instructions

1. 1Cut the about 680 g of chicken breast into 2.54 cm cubes.
2. 2In a medium bowl, whisk together the 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp cornstarch, and 1 tbsp brown sugar until smooth. This is your sauce base.
3. 3Finely mince the 3 cloves of garlic and grate the 1 tsp of ginger. Chop the 3 scallions into 2.54 cm pieces, separating the white parts from the green parts.
4. 4Heat the 2 tbsp of vegetable oil in a wok or large skillet over high heat until it shimmers, about 204.4°C (200°C).
5. 5Add the about 680 g of chicken cubes to the hot wok and stir-fry for 5-7 minutes, until browned on all sides and cooked through. The chicken should reach an internal temperature of 74°C.
6. 6Add the minced garlic, grated ginger, and 5-7 dried chili peppers to the wok. Stir-fry for 1 minute until fragrant, being careful not to burn the garlic.
7. 7Pour the prepared sauce base over the chicken and stir constantly. Cook for 1-2 minutes, or until the sauce thickens and coats the chicken, becoming glossy.
8. 8Stir in the 1/2 cup of peanuts and the chopped scallions. Toss to combine and heat through for about 30 seconds.
9. 9Serve the Kung Pao Chicken hot, ideally with rice.

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