Red Meat Allergy Friendly Easy Kung Pao Chicken
Total time37 min
Prep time15 min
Cook time12 min
5.0(27)
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Learn more āIngredients
4 servings
For the chicken
- 1 Ā½ lb boneless, skinless chicken thighs, cut into Ā¾-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
- Ā½ 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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