Kung Pao Chicken

Ingredients

• 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch (2.5 cm) pieces
• 2 tablespoons neutral oil
• 3 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon packed light brown sugar
• 2 teaspoons cornstarch, divided
• 1/3 cup water
• 1 red bell pepper, seeded and diced
• 4 small dried red chilies, left whole
• 1/3 cup unsalted roasted peanuts
• 3 scallions, sliced, whites and greens separated
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger

Step-by-step instructions

1. Toss chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Whisk remaining soy sauce and cornstarch with vinegar, sugar, and water separately.
2. Heat oil in a large skillet over medium-high heat. Cook chicken for 6 to 7 minutes, turning; transfer to a clean plate.
3. Add bell pepper and whole chilies to the skillet. Stir-fry for 3 minutes, then add scallion whites, garlic, and ginger for 30 seconds.
4. Return chicken and its juices. Stir the sauce again, pour it in, and simmer for 3 minutes until all chicken reaches 165°F (74°C).
5. Fold in peanuts and scallion greens. Remove the whole chilies before serving four portions; the sauce retains their heat.

Ingredient substitutions

• Replace peanuts with the same volume of roasted cashews.

Storage & reheating

Refrigerate within 2 hours for 4 days. Freeze for 2 months; thaw refrigerated and reheat to 165°F (74°C).

What to serve with it

Serve with rice and steamed broccoli.