1 1/2poundsboneless, skinless chicken thighstrimmed and diced into bite-sized pieces
Kung-Pao Sauce Ingredients:
1/2cuplow-sodium chicken broth
1tablespooncorn starch
2tablespoonssoy sauce
1tablespoonChinese black vinegar
1tablespoonshaoxing wine
1/4teaspoonground ginger
1/2teaspoongarlic chili sauce
pinchof granulated sugar
Stir Fry Ingredients:
2tablespoonsoilcanola, vegetable or other neutral oil
1red bell pepperdiced
1green bell pepperdiced
1/4cuproasted peanuts
3-4dried red chilies
2green onionschopped for garnish
Instructions
Combine marinade ingredients and chicken in a bowl and resealable plastic bag. Marinate for 1 hour.
In a bowl whisk together Kung Pao Sauce ingredients.
After chicken has marinated, heat 1 tablespoon oil in a wok (or large skillet). Remove chicken from marinade and brown over medium-high heat. Transfer to plate set aside.
In the same pan you cooked the chicken in heat 1 tablespoon oil over medium-high heat. Add diced bell peppers, peanuts and chilies. Cook for 2 minutes. Return chicken to the pan. Pour in sauce mixture. Toss to coat. Continue cooking over medium-high heat until the sauce has thickened and the chicken is cooked through.
Transfer to serving dish. Sprinkle with green onions and serve.
Notes
My family didn't find this version too spicy, but if you'd like to keep the spice down use 1 - 2 of the dried chilies. We prefer chicken thighs in this recipe, but you can also substitute boneless skinless chicken breasts. Nutrition information for estimation purposes only.