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Kung Pao Chicken

Yield Makes 4 servings

Ingredients

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon hoisin sauce
  • 1 1/2 tablespoons peanut oil
  • 1/3 cup unsalted peanuts, skins removed
  • 2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces
  • 1 teaspoon crushed red pepper flakes (or to taste)
  • 2 cloves garlic, minced
  • 1 teaspoon peeled, minced fresh ginger
  • 6 green onions, thinly sliced
  • 3 tablespoons chopped fresh cilantro
  • 4 cups cooked rice

How to Make It

  1. In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned. Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens. Remove from heat. Stir in the cilantro and serve over the hot rice.