Kung Pao Chicken (Shellfish-Free)

Ingredients

• 1.5 lbs Chicken breast
• 0.5 cup Peanuts
• 6-8 whole Dried chili peppers
• 0.5 cup Green onions
• 0.25 cup Soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 1 tbsp Cornstarch
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 1 tsp Sesame oil
• 4 cups Cooked rice

Instructions

1. 1Cut the 1.5 lbs Chicken breast into 1-inch pieces. In a medium bowl, combine the 0.25 cup Soy sauce, 2 tbsp Rice vinegar, 1 tbsp Sugar, and 1 tbsp Cornstarch. Add the cut chicken to the bowl and stir to coat. Let it marinate for 15 minutes.
2. 2Place a wok or large skillet over high heat. Add the 2 tbsp Vegetable oil and heat until it shimmers, about 350°F (175°C).
3. 3Carefully add the marinated chicken to the hot wok in a single layer. Stir-fry for 3-4 minutes until the chicken is browned on all sides and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the wok and set it aside on a plate.
4. 4Add the 6-8 whole Dried chili peppers, 1 tsp Ginger, and 2 cloves Garlic to the wok. Stir-fry for 1 minute until they are fragrant, being careful not to burn the garlic.
5. 5Return the cooked chicken to the wok. Add the 0.5 cup Peanuts and the 0.5 cup Green onions. Toss everything together for 1 minute to combine.
6. 6Drizzle the 1 tsp Sesame oil over the ingredients in the wok and toss once more to distribute.
7. 7Serve the Kung Pao Chicken immediately over the 4 cups Cooked rice.

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