Kung Pao Chicken

by Andrea L.

Servings: 4 servings

INGREDIENTS

1 pound boneless, skinless chicken
5 tbsp. Kikkoman Stir-Fry Sauce, divided
1 tsp. vinegar
1/2 to 3/4 tsp. crushed red pepper
1/4 tsp. cornstarch
2 tbsp. water
3 tbsp. vegetable oil, divided
1 large clove garlic, minced
1 large onion, chunked
2 small green bell peppers, chunked
2/3 cup unsalted roasted peanuts

INSTRUCTIONS

Cut chicken into 1-inch square pieces; coat with 1 tablespoon stir-fry sauce. Let stand 30 minutes.

Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper; set aside. Dissolve cornstarch in 2 tablespoons water; set aside.

Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove. Heat remaining 2 tablespoons oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer. Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.

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Tagged: asian, kungpaochicken add tags

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