Frango kung pao inspirado no Panda Express

Ingredientes

• 1 1/2 pounds chicken breast (, cut into 1/2" pieces)
• 2 Tablespoons low sodium soy sauce
• 1 teaspoon Kosher salt
• 1 teaspoon cornstarch
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 1 to 2 Tablespoons granulated sugar
• 2 Tablespoons water
• 1 teaspoon cornstarch
• 2 to 3 Tablespoons oil (, you can use vegetable, peanut or olive)
• 1 Tablespoon sesame oil (, can sub for another oil if needed)
• 2 bell peppers (, sliced into bite sized pieces)
• 1 small zucchini (, cut unto bite sized pieces )
• 1 bunch green onions (, sliced thin)
• 1 Tablespoon minced garlic (, about 4 cloves)
• 1/2 Tablespoon minced ginger
• 8 dried chili peppers (, optional)
• red pepper flakes or sichuan peppercorns (, to taste)
• 1/2 cup dry roasted peanuts

Modo de preparo

1. 1

   Combine 1 1/2 pounds chicken, 2 Tablespoons soy sauce, 1 teaspoon salt and 1 teaspoon cornstarch in a large bowl. Set aside.

2. 2

   Prep the vegetables. Slice 2 bell peppers, cut one small zucchini and slice one bunch of green onions.

3. 3

   Prep the Kung Pao Sauce. For the sauce combine the 1/4 cup soy sauce, 1/4 cup rice vinegar, 2 Tablespoons sugar, 2 Tablespoons water and 1 teaspoon cornstarch in a small bowl. Whisk until smooth.

4. 4

   Cook chicken. Heat a large skillet or wok over medium-high heat. Add 2 Tablespoons oil and allow to heat up for 30 seconds. Then add the chicken to the skillet in a single layer. Allow to cook for 1 to 2 minutes and then flip. Cook an additional 1 to 2 minutes or until edges are lightly browned and the center is cooked through (160°F). Then remove chicken and place on a large plate. Quickly run the pan under hot water and carefully wipe down with a paper towel.

5. 5

   Cook vegetables. Next add another Tablespoon of oil to the pan. Cook the bell peppers and zucchini over medium high heat for 3 to 4 minutes, or until tender. Then remove the vegetables onto the plate.

6. 6

   Add a Tablespoon of sesame oil to the pan if needed. Then add 1 Tablespoon garlic, 1/2 Tablespoon ginger, red pepper flakes (I start with about 1/2 teaspoon), green onions, peanuts and chili peppers if desired. Cook for 1 to 2 minutes or until fragrant. Then pour in the Kung Pao Sauce and simmer until thickened.

7. 7

   Combine. Add the chicken and vegetables back to the sauce. Toss until combined. Taste and add more salt and red pepper flakes to taste. Serve while hot.