Kung PAO Chicken

I was in the mood for some Asian cuisine and I have made this recipe a couple times so I decided to make it for the blog. It is a quick, great tasting, and easy meal.
I always make the marinade and sauce first, then i chop up all my veggies and then I start cooking. The cooking part goes so fast, so its good to have the veggies chopped up.

Serve this with warm rice. 

Prep time: 20 min
Cook time 15 min
Serves: 4

Ingredients:
2 tablespoons EVOO
 2 bell peppers, chopped (any color)
4 green onions, cut up
1/2  cup peanuts

1/2 head cabbage (optional)
Marinade:
1 tablespoon rice wine
1 tablespoon EVOO
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
1 lb chicken, diced
Sauce:
1/4 cup chicken broth
1 tablespoon corn starch
3/4 cup soy sauce
1/2 cup dry cooking sherry
1/4 cup hoisin sauce
3-4 tsp sriracha
1/4 cup sugar
2 cloves garlic, minced
1 teaspoon fresh ginger

1.    In a small bowl combine the rice wine, oil, soy sauce, salt and cornstarch. Whisk until the cornstarch is completely dissolved. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
2.    In a medium bowl, combine the chicken broth and cornstarch and whisk until the corn starch in completely dissolved. Add in the soy sauce, sherry, hoisin sauce, siracha, sugar, garlic and ginger. Set aside.
3.    Over med-high heat, in a large skillet, bring the oil to a high temperature. Stir-fry the bell pepper. Transfer to a plate. Return the skillet back to med high heat, adding more oil if needed. Add the chicken and stir-fry for 4 to 8 minutes, until golden in color.

4.    Add the sauce and bring to a boil. Add the cabbage and peanuts. Continue to cook until the sauce has thickened and is glossy about 5 to 10 minutes. Transfer to a serving plate and top with green onions.

Enjoy!

Recipe Adapted from Tasty Kitchen





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