Kung Pao Chicken

My husband loves Chinese food and I love spicy food. Combine the two and we have a delicious dinner for the two of us. My kids had desire for this meal. One does not like spicy food and neither like bell peppers. Although I will say my oldest tried it and said it was okay, but a little too spicy and to many peppers. Oh well, more for me and my husband.

 

This dish really does pack quite a spicy punch. If you do not like spicy food, then this meal is definitely not for you. It even had my nose running a little bit, but it has so much flavor.

Kung Pao Chicken

Ingredients:

• 2 tablespoons dry sherry
• 2 teaspoons cornstarch
• 3 tablespoons low sodium soy sauce, divided
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite sized pieces
• 2 tablespoons canola oil, divided
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 1 cup diced red onion
• 6-8 Serrano peppers, seeded and diced
• 3 garlic cloves, minced
• 1/4 teaspoons ground ginger
• 3/4 teaspoon fresh ground black pepper
• 1 1/2 tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• 1/3 cup dry roasted peanuts
• 2 green onions, thinly sliced
• 2 cups uncooked rice

Directions:

1. Cook the rice according to the package directions.
2. In a medium bowl, whisk together the sherry, cornstarch and 1 tablespoon soy sauce. 
3. Stir in the chicken. Cover and refrigerate for 30 minutes.
4. In a large skillet, over medium-high heat, heat 1 tablespoon canola oil. Add in half of the chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel lined plate and repeat with the remaining chicken.
5. Heat the remaining 1 tablespoon of canola oil. Add in the bell peppers, onions and Serrano peppers. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in the garlic, ginger and black pepper and cook until fragrant, about 1-2 minutes.
6. Stir in the chicken, remaining 2 tablespoons soy sauce, vinegar and sugar. Continue to stir and cook until well combined about 1-2 minutes. Stir in the peanuts.
7. Serve on top of rice and sprinkle green onions on top.

Enjoy!!!

*Adapted from Damn Delicious.