Kung Pao Chicken (Better Than Takeout)— The Mom 100

Name: Kung Pao Chicken (Better Than Takeout)— The Mom 100
Total time: 60 min
Ingredients: 1 tablespoon cornstarch; 4 tablespoons soy sauce ((divided; preferably less-sodium)); 1 pound boneless chicken breasts or thighs ((diced into bite-sized pieces; about 3/4-inch)); 3 tablespoons mirin ((or dry sherry)); 2 tablespoons sugar; ¼ cup chicken broth; 1 tablespoon balsamic vinegar or Chinese black vinegar; 1 tablespoon sesame oil; 3 tablespoons peanut oil ((vegetable or canola oil; divided); 1 red bell pepper ((cored, seeded, and diced)); 5 scallions ((white and green parts;, cut into 1/2-inch pieces, divided); 1 teaspoon minced garlic; 1 teaspoon minced fresh ginger; ½ cup salted peanuts ((plus more for garnish)); ½ cup small dried red chili peppers ((or 1 teaspoon dried red chili flakes; or to taste)); Hot cooked rice ((to serve; optional))

themom100.com

Kung Pao Chicken is easy to make at home! The spicy Chinese recipe pairs pan-fried chicken, scallions, peanuts, and a red chili pepper sauce.

View full recipe on themom100.com

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Ingredients

1 tablespoon cornstarch
4 tablespoons soy sauce ((divided; preferably less-sodium))
1 pound boneless chicken breasts or thighs ((diced into bite-sized pieces; about 3/4-inch))
3 tablespoons mirin ((or dry sherry))
2 tablespoons sugar
¼ cup chicken broth
1 tablespoon balsamic vinegar or Chinese black vinegar
1 tablespoon sesame oil
3 tablespoons peanut oil ((vegetable or canola oil; divided)
1 red bell pepper ((cored, seeded, and diced))
5 scallions ((white and green parts;, cut into 1/2-inch pieces, divided)
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
½ cup salted peanuts ((plus more for garnish))
½ cup small dried red chili peppers ((or 1 teaspoon dried red chili flakes; or to taste))
Hot cooked rice ((to serve; optional))