Kung Pao Chicken

Categories: chicken, dinner, favorites, rice

Ingredients

• 1 Tbsp. pineapple juice
• 1 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 4 Tbsp. oil
• 2 uncooked chicken breasts, cubed
• 4-6 small dry hot chili peppers
• 1 tsp. grated fresh ginger
• 1/2 c. salted peanuts
• 1 clove garlic, minced
• 2 green onions, sliced
• Cooking Sauce:
• 2 Tbsp. soy sauce
• 1 Tbsp. white wine vinegar
• 1/3 c. chicken broth (or water)
• 2 tsp. sugar
• 2 tsp. cornstarch

Directions

1. Combine pineapple juice, cornstarch, salt, pepper. Add chicken and stir to coat; then stir in 1 Tbsp. oil. Let stand 15 minutes.

2. Combine all five cooking sauce ingredients; set aside.

3. Heat wok or large frying pan over medium heat. When pan is hot, add 1 Tbsp. oil.

4. Add whole dry hot chili peppers and peanuts, stirring until peppers begin to char. Immediately remove peppers and peanuts from pan and set aside. (If peppers become completely black, discard; remove peanuts from pan and repeat with new peppers.)

5. Add remaining 2 Tbsp. oil to pan; increase heat to high.

6. When oil begins to heat, add garlic and ginger (this will be messy).

7. Stir once, then add chicken and stir-fry until chicken becomes opaque (about 3 minutes).

8. Add peppers, peanuts, and onions to pan.

9. Stir cooking sauce, add to pan and cook, stirring until sauce bubbles and thickens.

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