Kung Pao Chicken (Nut-Free)

Ingredients

• about 680 g Chicken breast
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 2 tbsp Cornstarch
• 1 tsp Sesame oil
• 2 tbsp Vegetable oil
• 6-8 whole Dried chili peppers
• 4 cloves Garlic
• 2.54 cm Ginger
• 1 large Bell pepper (any color)
• 2 stalks Celery
• 1 can (8 oz) Water chestnuts
• 2 tbsp Roasted pumpkin seeds
• 2 stalks Scallions

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

Instructions

1. 1In a medium bowl, combine the about 680 g chicken breast pieces with 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, and 2 tbsp cornstarch. Stir well to coat the chicken evenly, then let it marinate for 15 minutes.
2. 2Place a wok or large skillet over high heat. Add 2 tbsp vegetable oil and heat until it shimmers, about 175°C. Add the 6-8 whole dried chili peppers and stir-fry for about 15-30 seconds until they become fragrant, being careful not to burn them.
3. 3Add the marinated chicken to the hot wok. Stir-fry for 5-7 minutes, until the chicken is browned on all sides and cooked through. The internal temperature should reach 74°C.
4. 4Add the 4 cloves of minced garlic, 2.54 cm of grated ginger, 1 large chopped bell pepper, 2 chopped celery stalks, and 1 can (about 225 g) of drained water chestnuts to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
5. 5Stir in 1 tsp sesame oil and 2 tbsp roasted pumpkin seeds. Cook for 1 more minute, stirring constantly, until everything is well combined and heated through.
6. 6Garnish the Kung Pao Chicken with 2 chopped scallions and serve immediately.

Substitutions

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