selena's kong bao chicken

Ingredients

• Servings: 4
• marinade:
• 1/4 cup cornstarch
• 3 tablespoons rice
• 2 tablespoons soy sauce
• 1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 3 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 2 teaspoons finely chopped fresh ginger root
• 6 dried red chile peppers
• kung bao sauce
• 1/4 cup rice
• 1/4 cup soy sauce
• 1/4 cup cornstarch
• 1/4 cup white sugar
• 2 tablespoons water
• 2 tablespoons vinegar
• 2 teaspoons asian (toasted) sesame oil
• 1/2 cup peanuts
• 4 green onions, cut into 1-inch pieces

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 45 mins


• whisk 1/4 cup cornstarch, 3 tablespoons rice , and 2 tablespoons soy sauce together in a bowl. add chicken to the marinade and stir to coat completely. set aside to marinate for 15 minutes.
• heat 2 tablespoons oil in a large skillet. cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
• pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
• whisk 1/4 cup rice , 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. cook until the sauce begins to bubble, 3 to 5 minutes. add peanuts and green onion; cook and stir 1 minute more.