Ingredients
The following ingredients have 4 Servings
- About 2 tablespoons light soy sauce
- About 2 tablespoons Shaoxing Chinese rice wine
- or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon crushed or ground Sichuan pepper
- 2 pounds boneless
- skinless chicken
- tenderloins or breast and thighs
- cut into 1-inch pieces
- 3 tablespoons hoisin sauce
- 2 tablespoons Chinese black vinegar
- or aged Balsamic vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon pourable light brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon toasted sesame oil
- 2 ribs celery with leafy tops from the heart
- chopped
- 1 red field pepper or bell pepper
- chopped
- 1 bunch scallions
- or 2 leeks (chopped)
- 1-inch piece ginger
- grated or finely chopped
- 4 cloves garlic
- chopped or thinly sliced
- ¼ cup peanut oil
- 8-10 dried red chili peppers
- ½ cup dry roasted peanuts
- 8 ounces flat rice noodles and a drizzle of sesame oil
- or 1 cup white rice (cooked to package directions in chicken broth rather than water)
- Cilantro/coriander leaves
- Lime wedges
Instruction
- Combine marinade and add chicken, toss to coat and let stand 30 minutes
- Combine the ingredients for sauce in a bowl, whisk up
- Chop up vegetables for stir-fry ingredients
- Bring water to boil for rice noodles or start rice to package directions
- Heat a large skillet over high heat with peanut oil, 4 turns of the pan, add chicken and brown, turn and brown opposite side, then transfer to a plate
- Add celery, toss 2 minutes, add peppers, scallions or leeks, ginger, garlic and chilies to pan and toss to tender-crisp, 2-3 minutes more, then add sauce and toss, add chicken back to pan, add in nuts
- Serve Kung Pao Chicken with rice noodles or rice, then garnish with cilantro leaves and lime wedges
