Stir-Fried Kung Pao Chicken With Chili Peppers
Recipe: https://recipestripper.com/recipes/40898975-254b-4860-b8af-cab587befe61
Original source: https://www.thespruceeats.com/stir-fried-kung-pao-chicken-with-chili-694910
Archived source: https://web.archive.org/web/20190818050748id_/https://www.thespruceeats.com/stir-fried-kung-pao-chicken-with-chili-694910 (captured 2019-08-18T05:07:48.000Z)

In our healthier version of the traditional Szechuan kung pao chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.
Yield: 3 to 4 servings
Prep time: PT25M
Cook time: PT20M
Total time: PT45M

Ingredients
- 2 chicken breasts (boneless, skinless, 7 to 8 ounces each)
- 8 small dried red chili peppers
- 2 cloves garlic
- 2 green onions (spring onions, scallions)
- 4 tablespoons oil (for stir-frying, or as needed)
- Optional: 1 teaspoon Szechuan peppercorn
- 1/2 cup peanuts (or cashews)
- Optional: few drops sesame oil
- [For the Marinade] 2 teaspoons soy sauce
- [For the Marinade] 2 teaspoons Chinese rice wine (or dry sherry)
- [For the Marinade] 1 teaspoon sesame oil
- [For the Marinade] 1 1/2 teaspoons cornstarch
- [For the Sauce] 2 tablespoons dark soy sauce
- [For the Sauce] 1 tablespoon Chinese rice wine (or dry sherry)
- [For the Sauce] 1 teaspoon sugar

Instructions
1. Gather the ingredients.
2. Cut the chicken into 1-inch cubes.
3. Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
4. While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
5. Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
6. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
7. Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
8. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
9. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
10. Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
11. Add the sauce to the wok. Bring to a boil.
12. Add the chicken back into the pan. Stir in the peanuts and the green onion.
13. Remove from the heat and stir in the sesame oil. Serve hot.