Kung Pao-Style Chicken Stir-Fry

Ingredients

• 12 oz boneless skinless chicken thighs
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 2 tsp cornstarch
• 1 tbsp sugar
• 6 dried red chilies
• 1/3 cup roasted peanuts
• 3 cloves garlic
• 1 tbsp fresh ginger
• 3 green onions
• 2 tbsp vegetable oil
• 1 tsp Sichuan peppercorns(optional)

Instructions

1. 1

   Dice the chicken into 3/4-inch pieces. In a bowl, toss chicken with 1 tbsp soy sauce and 1 tsp cornstarch; let marinate while you prep the rest (5 minutes).

2. 2

   Whisk the sauce: combine remaining 2 tbsp soy sauce, rice vinegar, hoisin, sugar, and remaining cornstarch with 1/3 cup water. Mince garlic, ginger, and slice green onions.

3. 3

   Heat 1 tbsp oil in a wok or large skillet over high heat. Stir-fry chicken in a single layer until golden and cooked through, 4-5 minutes. Remove to a plate.

4. 4

   Add remaining oil, dried chilies, and Sichuan peppercorns; stir 30 seconds until fragrant. Add garlic and ginger, cook 30 seconds more.

5. 5

   Return chicken to the pan, pour in the sauce, and toss 1-2 minutes until glossy and thickened. Stir in peanuts and green onions and serve immediately with rice.