Kung Pao Chicken

Photo: Steven G. Johnson · CC BY-SA 3.0 · source

Juicy chicken, crunchy peanuts and peppers in a tingly, sweet-sour-spicy sauce. Faster than ordering and far less greasy.

Ingredients

• 1½ lb boneless thighs, cubed
• 2 bell peppers, chunked
• ⅔ cup roasted peanuts
• ¼ cup soy sauce
• 2 tbsp honey
• 4 garlic cloves
• 1-inch ginger
• 6 green onions, in 1-inch pieces
• 1½ cups rice

From your pantry: 2 tbsp cornstarch, 2 tbsp rice vinegar, 8 dried chilies or 1 tsp chili flakes, 2 tbsp oil, 1 tsp Sichuan peppercorns (optional).

Instructions

1. Toss the chicken with 1 tbsp soy and 1 tbsp cornstarch. Start the rice.
2. Whisk the remaining soy, honey, vinegar, 1 tbsp cornstarch and 3 tbsp water.
3. Stir-fry the chicken in the oil over high heat until browned, 5 minutes. Add the chilies, peppercorns, garlic and ginger for 30 seconds.
4. Add the peppers and green onions and cook 2 minutes.
5. Add the sauce and peanuts and toss until glossy. Serve over rice.

Tip: Sichuan peppercorns give the famous numbing tingle. Find them in the spice aisle.

Nutrition per serving

Good for

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