Kung Pao Chicken

• porções: 4 servings
• tempo ativo: 30 minutes
• tempo total: 1 hour

Ingredientes

1 1/2 pounds boneless, skinless chicken thighs (cut into bite-size pieces)

2 tablespoons Shaoxing wine

2 teaspoons cornstarch

3 tablespoons reduced sodium soy sauce (divided)

2 tablespoons canola oil (divided)

1 cup diced green bell pepper

1 cup diced red bell pepper

1 cup diced red onion

6-8 dried arbol chiles (stemmed and seeded)

3 cloves garlic (minced)

1 tablespoon freshly grated ginger

1/2 teaspoon Sichuan peppercorns (crushed)

1 1/2 tablespoons rice wine vinegar

1 tablespoon brown sugar

1/3 cup cocktail peanuts

2 green onions (thinly sliced)

1/2 teaspoon toasted sesame seeds

Instruções

In a medium bowl, combine chicken, Shaoxing wine, cornstarch and 1 tablespoon soy sauce. Cover; place into the refrigerator for 30 minutes.

Heat 1 tablespoon canola oil in a large skillet over medium high heat. Working in two batches, add chicken and cook until golden brown, about 6-8 minutes. Transfer to a paper towel-lined plate.

Heat remaining 1 tablespoon canola oil. Add bell peppers and onion. Cook, stirring occasionally, until just tender, about 2 minutes. Stir in chiles, garlic, ginger, and peppercorns until fragrant, about 1-2 minutes.

Stir in chicken, remaining 2 tablespoons soy sauce, vinegar and sugar until well combined, about 1-2 minutes. Stir in peanuts.

Serve immediately, garnished with green onions and sesame seeds, if desired.