Kung Pao Chicken
Kung Pao Chicken
Ingredients
  • 1/4 cup soy sauce, divided
  • 1 tbsp KA–ME® Rice Wine or any white wine!
  • 3 tsp cornstarch, divided
  • 1 lb chicken breast or thighs, chopped into 1-inch cubes
  • 1/4 cup chicken stock
  • 2 tbsp apple cider vinegar
  • 1 tbsp KA–ME® Hoisin Sauce
  • 2 tsp KA–ME® Sesame Oil Blend
  • 1 tsp garlic chili paste( + more for additional spice)
  • 1 tbsp KA–ME® Stir-Fry Oil
  • 2 garlic cloves, minced
  • 2 bell peppers, chopped
  • 5 to 6 green onions, sliced
  • 1/3 cup roasted, unsalted peanuts
  • Fresh parsley, for garnish
Instructions
  1. In a medium bowl combine 1 tbsp soy sauce, KA–ME® Rice Wine, and 1 tsp cornstarch. Take the cubed chicken and place into the bowl. Toss to combine. Cover the chicken and marinate for 15 to 20 minutes at room temperature.
  2. In another bowl combine 3 tbsp soy sauce, 2 tsp cornstarch, chicken broth, apple cider vinegar, KA–ME® Hoisin Sauce, KA–ME® Sesame Oil Blend, and garlic chili paste. Set aside.
  3. In a large non-stick skillet or wok preheated to medium high heat, add the 1 tbsp KA–ME® Stir-Fry Oil. Next, add the chicken and cook until golden and no longer pink for about 10 minutes. Remove from the skillet and place on a plate.
  4. In the same skillet (add more oil if necessary), add the red pepper and garlic. Stir to combine and cook for about 5 minutes. Return the chicken to the skillet and pour in the sauce. Stir to combine and bring the mixture to a simmer. Cook until the sauce has thickened about 2 minutes.
  5. Turn on off the heat and stir in green onions, peanuts, and garnish with parsley.