Kung Pao Chicken (Shellfish-Free)

Ingredients

• 1.5 lbs Chicken breast
• 2 tbsp Cornstarch
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 tsp Sesame oil
• 1/4 cup Chicken broth
• 6-8 whole Dried chili peppers
• 1 tsp Sichuan peppercorns
• 4 cloves Garlic
• 1 inch Ginger
• 1/2 cup Peanuts
• 1 medium Bell pepper (red)
• 3 stalks Scallions
• 2 tbsp Vegetable oil

Instructions

1. 1Cut the 1.5 lbs of chicken breast into 1-inch cubes. In a medium bowl, combine the chicken cubes with 2 tbsp cornstarch and 1 tbsp soy sauce. Toss to coat evenly and let it marinate for 15 minutes.
2. 2While the chicken marinates, prepare the sauce. In a small bowl, whisk together the remaining 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, and 1/4 cup chicken broth. Set aside.
3. 3Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until it shimmers, about 375°F (190°C). Add the 6-8 whole dried chili peppers and 1 tsp Sichuan peppercorns. Stir-fry for about 15-30 seconds until they become fragrant, being careful not to burn them.
4. 4Add the marinated chicken 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 should reach 165°F (74°C).
5. 5Add the 4 cloves of minced garlic, 1 inch of grated ginger, and the 1 medium diced red bell pepper to the wok. Stir-fry for 1 minute until the vegetables are slightly tender and fragrant.
6. 6Pour the prepared sauce into the wok with the chicken and vegetables. Bring the mixture to a simmer and cook for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the ingredients.
7. 7Stir in the 1/2 cup of peanuts and the 3 chopped scallions. Cook for another 30 seconds to heat them through. Serve immediately.

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