Kung Pao Chicken Recipe

INGREDIENTS

FOR THE MARINADE/SAUCE

• 1/2 cup chicken broth or water
• 1/4 cup soy sauce
• 1 1/2 tablespoons chili garlic sauce
• 2 tablespoons balsamic vinegar
• 1 tablespoon rice vinegar
• 2 teaspoons corn starch
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• Dash of salt and pepper

FOR THE CHICKEN AND VEGETABLES

• 20 ounces boneless skinless chicken breasts or thighs chopped into small pieces
• 2 tablespoons vegetable oil divided
• 1 red bell pepper diced
• 1 green bell pepper diced
• 1/2 onion diced
• 1 knob 1-inch ginger, minced
• 2 cloves garlic minced
• 1/2 cup roasted peanuts

INSTRUCTIONS

• In a bowl, whisk together the marinade/sauce ingredients. Place the chicken in a separate bowl. Pour 3 tablespoons of the marinade over the chicken and mix together. Reserve the remaining sauce for later.
• Add 1 tablespoon to a large skillet or wok over medium-high heat. Stir fry the chicken until browned on all sides and cooked through. Remove from the chicken from the pan and set aside on a clean plate.
• Add the remaining 1 tablespoon of oil to the skillet. Add in the onions, cooking for a few minutes until soft. Stir in the ginger and garlic, cooking for a minute until fragrant. Stir in the peppers, chicken, peanuts, and remaining sauce. Stir fry until the sauce thickens.
• Serve with rice and a sprinkle of chopped green onion.