Kung Pao Chicken (Weeknight Version)

Ingredients

• 12 oz boneless skinless chicken breast
• 1/4 cup peanuts (dry roasted)
• 4 pieces dried red chilies
• 2 cloves garlic
• 1 tbsp fresh ginger
• 1 cup green bell pepper(optional)
• 1 tbsp neutral oil (canola/vegetable)
• 3 tbsp soy sauce
• 1 tbsp chinkiang black vinegar (or rice vinegar)
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 2 tbsp chicken broth (or water)

Instructions

1. 1

   Prep (15 minutes total): Slice chicken into bite-size pieces. Mince garlic and grate ginger. Slice bell pepper (if using). In a bowl, whisk soy sauce, vinegar, brown sugar, cornstarch, and broth until smooth.

2. 2

   Stir-fry (15 minutes total): Heat oil in a large skillet or wok over medium-high heat. Add dried chilies and stir briefly until fragrant, about 15–30 seconds.

3. 3

   Add chicken and stir-fry until mostly cooked and lightly browned, 6–8 minutes. Add garlic and ginger and stir for 30–60 seconds.

4. 4

   Add bell pepper (if using) and stir-fry 2–3 minutes until crisp-tender. Pour in sauce and toss to coat; cook until glossy and thickened, 1–2 minutes.

5. 5

   Turn off heat and toss in peanuts. Serve immediately.