Kung Pao Chicken

Ingredients

• 1 pound chicken breast (boneless and skinless, cut into bite sized pieces)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 8 dried red chilies
• 1 medium green bell pepper (cut into 1 inch pieces)
• 1 medium zucchini (diced)
• 1/2 cup roasted peanuts (unsalted)
• 3 green onions (chopped)
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 2 cloves garlic (minced)
• 1 teaspoon fresh ginger (minced)
• 1/2 teaspoon red pepper flakes (crushed)

Instructions

1. 1

   Marinate the chicken:: In a bowl, toss the chicken with the cornstarch until well-coated. Set aside for 10 minutes.

2. 2

   Prepare the sauce:: In a separate bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sugar, cornstarch, garlic, ginger, and red pepper flakes. Set aside.

3. 3

   Cook the chicken:: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is mostly cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.

4. 4

   Cook the vegetables and chilies:: In the same skillet, add the dried chilies, bell pepper, and zucchini. Stir-fry until the vegetables are tender, about 4-5 minutes.

5. 5

   Combine and simmer:: Return the chicken to the skillet. Pour the sauce over top and add the peanuts. Stir to combine everything well. Reduce the heat to low and let the dish simmer until the sauce has thickened and the chicken is cooked through, about 3-5 minutes.

6. 6

   Serve:: Remove from heat, sprinkle with chopped green onions, and serve your Kung Pao Chicken hot with steamed rice.