Kung Pao Chicken with Peanuts
August 29, 2011 3 Comments
PREP: 10 minutes + marinating time
COOK: 6 minutes
- 1/3 cup reduced-sodium soy sauce
- 3 tablespoons dry sherry or vermouth
- 1 tablespoon rice vinegar or white vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon toasted sesame oil
- 1 1/2 pounds boneless skinless chicken breasts
- 1 1/2 tablespoons peanut oil or vegetable oil
- 3/4 cup unsalted dry-roasted peanuts or cashews
- 2 whole scallions, thinly sliced
- 4 whole dried Chinese red peppers
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade. Cover and marinate for at least an hour to overnight in the refrigerator. Return chicken to room temperature prior to cooking.
- Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
- Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.
YIELDS: 2 to 4 servings
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