Kung Pao Chicken

Ingredients

Check you have the quantities below.

• 1 lb / 450 g boneless chicken thighs, diced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1/2 cup peanuts
• 6 dried chiles
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 1/2 tbsp rice vinegar
• 2 tsp sugar
• 2 tbsp water
• 2 tbsp neutral oil
• 3 scallions, chopped

Let’s make it

1. Toss chicken with 1 tbsp soy sauce and cornstarch.
2. Mix remaining soy sauce, vinegar, sugar, and water in a small bowl.
3. Heat oil in a wok or skillet over medium-high heat. Cook chicken until browned and fully cooked to 74 C/165 F.
4. Add chiles, garlic, ginger, and peanuts; stir 1 minute.
5. Pour in the sauce and toss until glossy. Add scallions and serve with rice.