This recipe for Kung Pao Chicken is one of the best I have eaten, even in chinese restaraunts.. It has been a favorite obsession of mine to find awesome, and amazing recipes over the many years I have spent in the kitchen, and this is one of those recipes.. I hope you will try it, and decide for yourself just how yummy it really is!
Kung Pao Chicken
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside.
Remove chicken from wok.
Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for a few seconds.
Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions .