Kung Pao Chicken (Quick Version)

Ingredients

• 12 oz chicken breast
• 1/4 cup peanuts (dry-roasted or roasted)
• 3 stalks scallions
• 2 cloves garlic
• 1 tbsp fresh ginger
• 3 tbsp soy sauce
• 1 tbsp Chinese black vinegar (or rice vinegar)
• 1 tbsp hoisin sauce
• 1 tbsp chili paste (or sriracha)
• 1 tsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 2 tbsp neutral oil (peanut, canola, or vegetable)

Instructions

1. 1

   Prep (about 15 minutes): Slice chicken into bite-size pieces; mince garlic and ginger. Cut scallions into 1-inch pieces (separate whites and greens). In a small bowl, whisk soy sauce, black vinegar, hoisin, chili paste, brown sugar, cornstarch, and water until smooth.

2. 2

   Cook (about 15 minutes): Heat a wok or large skillet over high heat and add oil. Stir-fry chicken for 6–8 minutes until browned and cooked through.

3. 3

   Add garlic and ginger and stir-fry for 30–60 seconds until fragrant. Add scallion whites and cook for 30 seconds.

4. 4

   Pour in the sauce and stir until glossy and thickened, about 1–2 minutes. Toss in peanuts and scallion greens and cook 30 seconds more.

5. 5

   Serve immediately with steamed rice (optional).