A melhor receita de frango kung pao

Ingredientes

• 1 1/2 pounds chicken breasts (chopped into 1 1/2" pieces)
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon rice wine or dry sherry (see notes in post)
• 1 teaspoon toasted sesame oil
• 1 teaspoon baking soda
• 1/3 cup reduced sodium chicken broth
• 3 tablespoons oyster sauce
• 2 tablespoons reduced sodium soy sauce
• 1 tablespoon Chinkiang (Chinese black vinegar) (may sub 1/2 TBS balsamic vinegar, 1/2 TBS rice vinegar)
• 1 tablespoon rice wine
• 2 tablespoons brown sugar
• 1 teaspoon toasted sesame oil
• 1 1/2 teaspoons cornstarch
• 1 teaspoon ground Szechuan peppercorn ((Szechuan powder))
• peanut oil or vegetable oil
• 1/2 cup roasted, UNSALTED peanuts
• 4 green onions (white parts thinly sliced; green parts sliced into 1-inch pieces)
• 1 red bell pepper ( chopped into 1-inch pieces)
• 1 green bell pepper ( chopped into 1-inch pieces)
• 2 stalks celery (halved lengthwise then thinly sliced)
• 1 tablespoon minced ginger
• 3-4 cloves garlic (minced)
• 15 whole Thai dried red chilies (*see Notes for substitutions)
• seeds from 5-10 Thai dried red chilies (*see Notes for substitutions)

Modo de preparo

1. 1

   Add the velveting/marinade ingredients to a large freezer bag or bowl; whisk to combine. Add chicken and turn until evenly coated. Let sit at room temperature while you prep the rest of the ingredients; 15-30 minutes (no more). Meanwhile, whisk Sauce ingredients together in a medium bowl; set aside.

2. 2

   Heat 1 tablespoon vegetable or peanut oil in a large nonstick skillet over medium-high heat. Once very hot, add chicken in a single layer and cook until golden then stir and cook chicken just until opaque. Transfer to a plate (chicken will not be cooked through).

3. 3

   To the now empty skillet, heat 1 1/2 tablespoons oil over medium-high heat. Once very hot, add peanuts, white parts of onions, celery, bell peppers, ginger, garlic, dried chilies and chili seeds and stir fry one minute.

4. 4

   Return the chicken to the skillet. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and chicken is cooked through, about 1-2 minutes. Stir in in green parts of green onions. Taste and add additional chili seeds or chili sauce if desired.

5. 5

   Serve with rice and garnish with green onions and sesame seeds if desired.