Kung Pao Chicken

Ingredients

Makes 4 servings

• 1.5 lbs boneless chicken thighs
• 2 tbsp soy sauce (divided)
• 1 tbsp cornstarch
• 3 tbsp neutral oil
• 6-8 dried red chillies
• 3 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 3 scallions (chopped)
• 1/2 cups peanuts (roasted)
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp Sichuan peppercorns (optional)

Instructions

1. 1. Toss chicken with 1 tbsp soy sauce and cornstarch; marinate 10 min.
2. 2. Heat oil in a wok over high heat, fry chicken until browned, 4–5 min, remove.
3. 3. Add dried chilies, garlic, and ginger, stir-fry 30 seconds until fragrant.
4. 4. Return chicken to the wok, add remaining soy sauce, vinegar, and sugar; toss with scallions and peanuts, cook 2 min more.