Soy Free Kung Pao Chicken with Peanuts

Total time50 min

Prep time20 min

Cook time15 min

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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
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp shaoxing wine
1 tsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
2 tbsp shaoxing wine
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sugar
1 tsp cornstarch
1 tsp sesame oil

For the stir-fry

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
8 to 12 dried red chilies (such as tianjin or árbol), stems removed
1 tsp sichuan peppercorns
4 cloves garlic, minced
1 tbsp fresh ginger, minced
4 scallions, white and light green parts cut into 1-inch pieces, dark green tops thinly sliced and reserved for garnish
¾ cup roasted unsalted peanuts

Instructions

1
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until evenly coated and let marinate at room temperature for 15 minutes.
2
In a small bowl, whisk together the sauce ingredients: 3 tbsp soy sauce, 2 tbsp Shaoxing wine, 1 tbsp rice vinegar, 1 tbsp hoisin sauce, 2 tsp sugar, 1 tsp cornstarch, and 1 tsp sesame oil until the sugar and cornstarch are fully dissolved. Set aside.

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