Kung Pao Chicken

Takes 45 minutes | Serves 4 |

Ingredients

1.5 tablespoons soy sauce
1 tablespoon dry sherry
2 teaspoons cornstarch
680 g chicken tenderloins
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1.5 tablespoons sugar
1 tablespoon cornstarch
0.5 teaspoons crushed red pepper flakes
0.25 teaspoons ground ginger
80 ml water
2.5 tablespoons vegetable oil
1 large red bell pepper
2 stalks celery
0.25 teaspoons salt
3 cloves garlic
5 pieces scallions
50 g roasted unsalted peanuts or cashews

Steps

Marinate the Chicken

• In a medium bowl, whisk together the soy sauce, dry sherry, and cornstarch until the cornstarch is dissolved.
• Add the chicken pieces and toss to coat. Let stand at room temperature for 15 minutes, stirring occasionally.

Prepare the Sauce

• In another medium bowl, whisk together all of the sauce ingredients until the cornstarch is dissolved.

Cook the Vegetables

• Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the vegetable oil and swirl to coat the pan.
• Add the diced red bell pepper, celery, and salt. Cook, stirring frequently, until the vegetables are slightly softened and starting to brown, about 5 minutes.
• Transfer the vegetables to a large bowl and set aside.

Cook the Chicken

• Add an additional ½ tablespoon of oil to the pan and set over high heat.
• Add half of the marinated chicken pieces (do not crowd the pan) and brown on one side, about 1½ minutes.
• Turn the chicken pieces and continue cooking for another 1½ minutes, or until the chicken is just cooked through.
• Transfer the chicken to the bowl with the cooked vegetables.
• Repeat with another ½ tablespoon of oil and the remaining chicken pieces, cooking until golden on one side, about 1½ minutes. Turn the chicken over and cook for 1 minute more.

Final Stir-Fry

• Add the final ½ tablespoon of oil to the pan, along with the chopped garlic and scallions. Cook, stirring with the chicken, for about 30 seconds.
• Add the reserved vegetables and chicken back to the pan, along with the prepared sauce.
• Reduce the heat to low and cook until the chicken and vegetables are warmed through and the sauce has thickened, about 30 seconds.
• Stir in the roasted peanuts or cashews.

Serve

• Transfer the Kung Pao Chicken to a serving dish and enjoy hot.