Fiery Kung Pao Chicken

Name: Fiery Kung Pao Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1/4 c. unsweetened rice wine; 1/4 c. soy sauce; 1 tbsp. cornstarch; 1 1/2 lb. skinless, boneless chicken thighs, trimmed and cut into scant 1" chunks; 1 tbsp. vegetable oil; 1 bunch green onions, thinly sliced; 3 cloves garlic, chopped; 2 tbsp. finely chopped peeled fresh ginger; 1/2 c. roasted unsalted peanuts; 3 tbsp. balsamic vinegar; 8 whole dried chiles de árbol; Cooked rice, for serving; Cilantro, for garnish

By The Good Housekeeping Test KitchenPublished: Feb 24, 2017

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Mike Garten

Yields:

6 serving(s)

Active Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Forget takeout — this homemade Chinese food recipe, made with chicken and spicy chiles in your favorite cast iron skillet, packs all pao. Kung pao, that is.

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Ingredients

1/4 cup unsweetened rice wine
1/4 cup soy sauce
1 Tbsp. cornstarch
1 1/2 lb. skinless, boneless chicken thighs, trimmed and cut into scant 1" chunks
1 Tbsp. vegetable oil
1 bunch green onions, thinly sliced
3 cloves garlic, chopped
2 Tbsp. finely chopped peeled fresh ginger
1/2 cup roasted unsalted peanuts
3 Tbsp. balsamic vinegar
8 whole dried chiles de árbol
Cooked rice, for serving
Cilantro, for garnish

Directions

1. Step 1In medium bowl, whisk rice wine, soy sauce and cornstarch until smooth. Add chicken; let stand 30 minutes or refrigerate up to 1 hour.
2. Step 2In 12-inch nonstick skillet, heat oil on medium-high. Add green onions, garlic and ginger; cook 3 minutes or until garlic is golden brown, stirring. Add chicken and marinade; cook 3 to 5 minutes or until chicken is cooked through, stirring.
3. Step 3Stir in peanuts, vinegar and chiles; cook 2 minutes, stirring. Serve with rice, garnished with cilantro.

Nutritional information (per serving): 260 calories, 27 g protein, 9 g carbs, 13 g fat (2 g saturated fat), 2 g fiber, 700 mg sodium

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