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flameChickenUnder 30 mins
Healthier 25 Minute Kung Pao Chicken
Prep10 minutes
Cook15 minutes
Serves6
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cubed
- 1 tablespoon plus 1 teaspoon arrowroot powder or cornstarch
- 2 tablespoons dry sherry or dry red wine
- 1/2 cup + 1 tablespoon low sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon hoisin sauce (homemade hoisin in notes)
- 1/2-2 teaspoons Sichuan peppercorns or red pepper flakes, use to your taste
- 4 tablespoons peanut or avocado oil
- 2 red bell peppers, thinly sliced
- 1-2 red fresno peppers, seeded, if desired and thinly sliced
- 4 cloves garlic, finely chopped or grated
- 1 inch fresh ginger, grated
- 1/2 cup roasted peanuts
- 4 green onions thinly, sliced, plus more for serving
- 2 teaspoons toasted sesame oil
Instructions
- 1. In a medium bowl, toss together the chicken, 1 tablespoon arrowroot powder/cornstarch, 1 tablespoon sherry, and 1 tablespoon soy sauce.
- 2. To make the sauce: Combine 1/2 cup water, 1/2 cup soy sauce, 1 tablespoon sherry, the honey, hoisin, balsamic, peppercorns, and 1 teaspoon arrowroot powder/cornstarch.
- 3. Heat 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and cook, tossing 1-2 times, until it becomes crispy, about 5 minutes. Add the bell peppers, fresno peppers, garlic, and ginger, cook another 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the peanuts and green onions, cook another 2 minutes.
- 4. Serve the chicken over bowls of rice. Top with with additional green onions.
Originally published at halfbakedharvest.com. Reproduced for personal collection.