Kung Pao Chicken

This easy kung pao chicken recipe uses velveted chicken with a sugar free kung pao stir fry sauce.

Prep Time: 1

Cook Time: 10

Course: Main Dish

Cuisine: Chinese

Keyword: Chicken, kung pow, stir fry, sugar free

Servings:

Calories: 839kcal

Author: James Strange

Cut chciken into 3/4 to 1 inche pices.
To the chciken add 1/2 Tablespoon rice wine, 1 Tablespoon soy sauce, 1 tea spoon waterand mix.
Add 1 teaspoon cornstarch and mix. Set aside for 30 minutes.

To a container add 1 Tablespoon soy sauce, 1 Tablespoon black vinegar, 1/4 cup of water, 1 teaspoon sesame oil, 1 pinch of white pepper and 1 teaspoon of cornstarch.
Give the sauce a good mix and set aside until ready to use.

Prepare the veggies by dicing up red bell pepper, garlic, and ginger. Chop up the green onion and separate the green and white parts. If the dried peppers have steams remove them. Cut the dried peppers into small pieces

Heat a wok until it just starts to smoke. Add the oil and swirl to coat the wok. Add the chicken and gently spread out. Let sit for thirty seconds or so to develop a crust and release from the wok. Flip the chicken over and repeat.
After you have a little crust on both sides it's time to add the peanuts. Stir Fry for about one minute.
Make a well in the center of the wok and if it's dry add a little oil. Then add the garlic, ginger, white part of the green onion, and bell pepper. Cook for about one minute
Add the dried peppers and green onion. After about one more minute stir the sauce (the cornstarch will settle to the bottom) and add to the wok. Cook until it has reduced to a glaze and you're ready to serve.