Pistachio Free Easy Kung Pao Chicken

Total time37 min

Prep time15 min

Cook time12 min

5.0

(27)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken thighs, cut into ¾-inch pieces
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
1 tsp cornstarch
1 tsp sesame oil

For the stir-fry

2 tbsp vegetable oil, divided
8 dried red chilies (such as tien tsin or arbol), stems removed
1 tsp sichuan peppercorns
3 cloves garlic, minced
1 tsp fresh ginger, minced
3 scallions, white and green parts separated, cut into 1-inch pieces
½ cup roasted unsalted peanuts

For serving

cooked white rice, for serving (optional)

Instructions

1
In a medium bowl, toss the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil until evenly coated. Set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp soy sauce, rice vinegar, hoisin sauce, sugar, 1 tsp cornstarch, and 1 tsp sesame oil until the sugar and cornstarch dissolve. Set the sauce aside.

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