Kung Pao Chicken

Categories: Asian, Gluten-Free, Poultry

Ingredients

• 1 tablespoon(s) soy sauce
• 1/2 tablespoon(s) (peeled and grated ) fresh ginger
• 1/2 teaspoon(s) sugar
• 1/2 teaspoon(s) cornstarch
• 1/4 teaspoon(s) (crushed) red pepper
• 1 clove(s) garlic, minced
• 1/4 cup(s) water
• 1/2 pound(s) (boneless, skinless) chicken breasts, cut into 1-inch chunks
• 2 teaspoon(s) vegetable oil
• 1 small onion, cut into thin strips
• 1 small green bell peppers, cut into thin strips
• 1/3 cup(s) (unsalted) roasted peanuts, produce

Directions

1. In a small bowl, with a fork, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic and water.

2. Transfer 2 Tbsp. of the sauce to a medium bowl; add chicken and toss to coat.

3. Marinate at room temperature for 10 minutes.

4. In a nonstick 12-inch skillet, warm 2 tsp. oil over medium-high heat until very hot.

5. Add the chicken and cook until meat loses its pink color throughout, about 5 minutes. Remove to a plate.

6. Add remaining 1 tsp. oil to the same skillet and heat until hot.

7. Add onion and bell peppers, and stir-fry about 5 minutes. (Add 1 to 2 Tbsp. water if skillet is dry.)

8. Pour remaining stir-fry sauce over vegetables and boil 1 minute. Return chicken to skillet along with peanuts and heat through. Serve over rice, if you like.

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