Kung Pao Chicken

Recreate a takeout classic at home with this quick-and-easy Kung Pao Chicken. Ideal for busy weeknights, this recipe comes together in a flash, and leftovers make for the perfect next-day lunch. Serve with steamed rice or sautéed chow mein–style noodles, if desired.

Directions

1. In a small bowl, whisk together 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, sesame oil, and 1 tablespoon cornstarch.
2. Transfer chicken to a resealable bag. Pour in the marinade, seal, and massage to coat. Let chicken marinate in the refrigerator for 1 to 2 hours.
3. In a large wok or skillet set over medium-high heat, add 2 tablespoons vegetable oil. Transfer chicken to wok (discarding marinade) and cook, stirring occasionally, for 8 to 10 minutes or until evenly browned. Using a slotted spoon, transfer chicken to a medium plate and set aside.
4. Add remaining vegetable oil to the skillet over medium-high heat. Add red peppers and scallions. Cook, stirring occasionally, for 3 to 5 minutes or until softened. Add garlic, chile peppers, and ginger; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender-crisp and fragrant. Stir in chicken broth, Chinese black vinegar, hoisin sauce, remaining Shaoxing wine, remaining soy sauce, and remaining cornstarch. Return chicken to wok and cook, stirring occasionally, for 3 to 5 minutes or until combined and the sauce has thickened.
5. Garnish with peanuts and cilantro before serving.

Tips

• Shaoxing is a Chinese rice wine typically used for cooking. It can be substituted with dry sherry or mirin (a sweet Japanese cooking wine).
• For extra heat, drizzle Chinese-style chili oil over top of the dish just before serving.
• Substitute 1 of the red bell peppers with a green bell pepper for variety, if desired.