Kung Pao Chicken

• servings: 6 servings
• total time: 1 hour

Ingredients

2 teaspoons cornstarch

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes

2 tablespoons hoisin sauce

1 teaspoon sugar

2 cloves garlic

One 2-inch piece ginger

2 tablespoons neutral oil

2 to 3 dried red chile peppers

1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces

1 small red bell pepper, seeded and sliced

1/2 bunch scallions, trimmed and sliced on a diagonal

1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds

1/2 cup unsalted roasted peanuts, plus more for garnish

Cooked white rice, for serving

Directions

Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.

Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside.

Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice.

Nutrition

• Calories: 566
• Total Fat: 30g
• Saturated Fat: 6g
• Cholesterol: 111mg
• Sodium: 631mg
• Total Carbohydrate: 42g
• Dietary Fiber: 8g
• Total Sugars: 5g
• Protein: 33g