Kung Pao Shrimp Recipe: An Easy Chinese Staple for Everyday Cooking

Ingredients

• 24 oz raw shrimp (about 24 medium (12 oz if peeled))
• 4 tbsp unsalted chicken broth
• 2 tbsp reduced-sodium soy sauce
• 1/2 tbsp sesame oil
• 1/2 tbsp sesame seeds (toasted)
• 2 tsp cornstarch
• 1 tsp brown sugar
• 1 tsp hoisin sauce
• 1 tsp paprika
• 2 tbsp olive oil (divided)
• 4 oz red bell peppers (about 1 medium, cut into chunks)
• 4 oz green bell peppers (about 1 medium, cut into chunks)
• 1 oz peanuts (toasted)
• 3 oz onions (about 3/4 a medium, cut into chunks)
• 2 tbsp garlic (about 3 cloves, minced)
• 1 tbsp ginger (about 1 small knob, finely chopped)
• 2 tbsp green scallion (about 2 sprigs, cut into 1-inch segments)
• 6 dried chilis (or to taste)
• 3 cups cooked medium-grain rice