2boneless/skinless chicken breasts cut into 1 inch cubes
1tablespoonshaoxing wine or rice wine
1 1/2tablespoonsoy sauce
1tbspcornstarch(cornflour)
Sauce:
1/3cupwater
2tablespoonChinese Shaoxing wineor dry sherry
⅓cupsoy sauce
2teaspoonshoisin sauce
3tablespoonssugar
1teaspooncornstarch(cornflour)
Stir Fry:
3tablespoonscooking oildivided
6clovesgarlic
2tablespoonsminced ginger or 2 tsp ground ginger
1red bell pepperdiced
1green bell pepperdiced
8dried chilieshalved
4green onionschopped
3/4cuproasted/unsalted peanuts
2teaspoonssesame oiloptional
Instructions
Mix the soy sauce, wine and cornstarch in a bowl then add the chicken and mix to coat. Allow to marinade at room temp for 15-20 minutes mixing occasionally.
For the sauce mix all the ingredients in a bowl and set aside. (list the ingredients in instructions)
Add 2 tablespoons of oil to a large skillet over medium-high heat and cook the chicken in batches, browning each side and cooking through. Transfer to a plate once cooked, and set aside.
Add 1 more tablespoon of oil to the pan then add peppers and chilis. Cook while stirring until the peppers have softened slightly, about 2 minutes. Dump in the ginger and garlic and cook another minute while stirring constantly. Add the peanuts and mix in then pour in the sauce and bring to a boil.
Reduce to medium-low and add the chicken and chopped scallions. Stir to coat and heat until warmed through. Serve over rice.
Video
Notes
Water chestnuts and bamboo shoots are great additions to this dish.
You can add 2 tablespoons Chinese black vinegar or a nice balsamic vinegar to the sauce for added flavor.
Adjust chilis to match the heat you are comfortable with.
To keep ginger fresh, place it in a resealable plastic bag and store in the crisper drawer of your refrigerator.
Other than white rice you could serve this dish with some noodles.
You can make this dish vegetarian by leaving out the meat completely and enjoy the kung pao sauce with vegetables, or why not add in some meaty mushrooms or tofu to replace the protein.
Leftovers will keep well in the fridge for 3-4 days and can be reheated