Saucepan@saucepan · Shared this recipeFollowChinese · dinnerTakeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)A takeout-style Chinese-American dish featuring marinated chicken thighs, bell peppers, celery, and peanuts tossed in a sweet, sour, and savory sauce.total40 minprep5 mincook15 minservings4Original recipe on seriouseats.comKeep this recipeAdd a copy of Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.5 lb boneless skinless chicken thighs, 680g, see note, cut into 3/4-inch chunks1 tsp dark soy sauce, 5ml1 tsp Shaoxing wine, 5ml, see note0.5 tsp sugar, 2.5g0.5 tsp roasted sesame oil, 2.5ml0.5 tsp cornstarch, 1.25g0.5 tsp Diamond Crystal kosher salt; for table salt use half as much by volume or same weight, 2g0.25 tsp ground white pepper2 tbsp homemade or store-bought low-sodium chicken stock, 30ml1 tbsp dark soy sauce, 15ml1 tbsp Shaoxing wine, 15ml1 tbsp distilled white vinegar, 15ml1 tbsp sugar, 15g2 tsp cornstarch, 5g1 tsp roasted sesame oil, 5ml3 tbsp vegetable, 45ml, peanut, or canola oil, divided1 large red bell pepper, cut into 3/4-inch dice1 large green bell pepper, cut into 3/4-inch dice2 stalks celery, cut into 3/4-inch dice0.5 cup roasted peanuts, 100g2 tsp minced fresh garlic, 5g, about 2 medium cloves2 tsp minced fresh ginger, 5g1 scallion, white and light green parts only, finely minced8 small dried red Chinese or Arbol chiles, see noteStepsClear checksTap an ingredient or step to check it off.1Step 1: Combine chicken, soy sauce, wine, sugar, sesame oil, cornstarch, salt, and pepper in a medium bowl and toss to coat. Set aside for 20 minutes.2Step 2: Combine chicken stock, soy sauce, wine, vinegar, sugar, cornstarch, and sesame oil in a small bowl and whisk together until homogenous. Set aside.3Step 3: Heat 1 tablespoon oil in a wok over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minute longer. Transfer to a clean bowl and set aside.4Step 4: Wipe out wok and heat remaining 2 tablespoons oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 1 minute. Add peanuts and toss to combine.5Step 5: Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.getsaucepan.com/r/625c4f65-8372-4807-92ba-1b5818c0acee · Original: https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe
