Kung Pao Chicken😋


• 1 1/2 lbs chicken skinless boneless chicken breasts or thighs cut in bite size pieces
• 2 tablespoons sherry
• 2 tablespoons soy sauce
• 1 tablespoon corn starch
• 2 tablespoons vegetable oil
• 1 red pepper diced
• 1 green pepper diced
• 3 cloves garlic minced
• 6 scallions cut in 1 inch pieces
• 1/2 cup unsalted peanuts
• 6-8 dried chilies cut in half

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 teaspoons brown sugar
• 1 teaspoon balsamic vinegar
• 1/4 cup low sodium chicken broth
• 1 teaspoon sriracha or sambal oelek
• 1 tablespoon cornstarch


Cut up some chicken and put it in a large Ziploc bag along with 2 tablespoons of soy sauce and cornstarch.
Let sit for half an hour.

Put 1 tablespoon of vegetable oil in a large pan or wok and heat it over high heat until it’s almost smoking.
Take the chicken out of the Ziploc bag with tongs so that the extra liquid can drain. Add the chicken and cook, stirring often, until it turns golden brown.
If there are too many chicken pieces in the pan, work in small groups.
Put chicken on a plate.

Add 1 tablespoon of vegetable oil to the same large pan or wok and heat it over high heat until it is almost smoking.
Add the red and green peppers and cook until the peppers are crisp-tender, about 3 to 4 minutes.
Cook for 1 minute after adding the scallions, peanuts, and dried chilies.
Turn down the heat.
Add the minced garlic and stir it in while cooking for 1 minute.
Put on a plate.

Mix 2 tablespoons of soy sauce, hoisin sauce, sesame oil, brown sugar, balsamic vinegar, chicken broth, sriracha, and cornstarch in a small bowl with a whisk.
Cook in the same pan or wok over low heat until the sauce gets a little thicker.
Chicken and vegetables should be put back in the pan or wok and heated for 1–3 minutes.