Kung Pao Chicken

From the Pioneer Woman
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Ingredients Method

Ingredients
  

  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons minced ginger
  • 1 tablespoon sherry
  • 1 tablespoon sriracha
  • 1 tablespoon cornstarch mixed with 3 tablespoons water
  • 2 teaspoons rice wine vinegar
  • 2 cloves garlic minced
  • 2 tablespoons peanut oil
  • 8 dried Asian chile peppers snipped into small pieces
  • 6 boneless skinless chicken thighs, diced small
  • 2 stalks celery very finely sliced
  • 1 large red bell pepper cut into large chunks
  • 1/2 cup unsalted peanuts
  • Cooked lo mein or chow mein noodles for serving
  • 2 green onions sliced

Method
 

  1. Begin by mixing the sauce ingredients together: Combine the soy sauce, brown sugar, ginger, sherry, sriracha, cornstarch slurry, rice wine vinegar and garlic in a bowl.
  2. Heat the peanut oil over high heat in a large skillet. Drop in the chiles and cook, stirring, for 30 seconds to release the heat. Add the chicken and fry until cooked through, 5 to 6 minutes. Remove the chicken from the skillet. Add the celery and red pepper and cook for 1 minute, then return the chicken to the skillet. Pour in the sauce mixture and cook until the sauce has thickened, a couple of minutes. Add the peanuts and toss together.
  3. Serve over noodles and garnish with sliced green onions.