Kung Pao Chicken (Shellfish-Free)

Ingredients

• about 680 g Chicken breast
• 3 tbsp Soy sauce (low sodium)
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 2 tbsp Cornstarch
• 1 tbsp Dry sherry
• 2 tbsp Peanut oil
• 6-8 whole Dried red chili peppers
• 1 tsp Sichuan peppercorns
• 4 cloves Garlic
• 2.54 cm Ginger
• 3 stalks Green onions
• 1/2 cup Roasted peanuts
• 1 medium Bell pepper (red or yellow)
• 4 cups Cooked white rice

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

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes.
2. 2In a bowl, combine the chicken cubes with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp cornstarch, and 1 tbsp dry sherry. Mix well to coat the chicken, then let it marinate for 15 minutes.
3. 3In a separate bowl, whisk together the remaining 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tbsp cornstarch until smooth. This is your sauce mixture.
4. 4Place a wok or large skillet over high heat. Add the 2 tbsp peanut oil and heat until it shimmers, about 204.4°C (200°C).
5. 5Carefully add the 6-8 whole dried red chili peppers and 1 tsp Sichuan peppercorns to the hot oil. Stir-fry for about 30 seconds, until they become fragrant. Be watchful to prevent burning.
6. 6Add the marinated chicken 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.
7. 7Add the 4 cloves of minced garlic, 2.54 cm of grated ginger, and the 1 medium diced bell pepper to the wok. Stir-fry for 1 minute until the vegetables are slightly softened and fragrant.
8. 8Pour the prepared sauce mixture into the wok. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats the chicken and vegetables.
9. 9Stir in the 3 stalks of sliced green onions and the 1/2 cup of roasted peanuts. Cook for another 30 seconds to combine.
10. 10Serve the Kung Pao Chicken immediately over the 4 cups of cooked white rice.

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