Kung Pao Chicken For Two

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1/2 lb boneless skinless chicken breast, cut into 1-inch pieces
• 1 1/2 teaspoons dry sherry or 1 1/2 teaspoons rice wine
• 1 teaspoon soy sauce
• 2 medium garlic cloves, pressed through garlic press
• 1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)
• 2 tablespoons peanut oil or 2 tablespoons vegetable oil, plus an additional
• 1 teaspoon peanut oil or 1 teaspoon vegetable oil
• 1/4 cup roasted unsalted peanuts or 1/4 cup cashews
• 1/2 teaspoon dried red pepper flakes (adjust to taste)
• 1/3 cup low sodium chicken broth
• 1 teaspoon black vinegar or 1 teaspoon plain rice vinegar
• 1 teaspoon toasted sesame oil
• 1 1/2 teaspoons oyster sauce
• 1 1/2 teaspoons hoisin sauce
• 3/4 teaspoon cornstarch
• 1 small red bell pepper, cut into 1/2-inch dice
• 2 medium scallions, sliced thin

Recipe

• 1 toss chicken with sherry and soy sauce in medium bowl; marinate until breast have absorbed flavors, about 10 minutes.
• 2 mix garlic, ginger, and 1 teaspoon oil in small bowl; set aside.
• 3 combine peanuts and chiles in small bowl; set aside. mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
• 4 heat 1 tablespoon oil in 10-inch skillet over high heat until just beginning to smoke.
• 5 add chicken and cook without stirring for 1 1/2 to 2 minutes, allowing chicken to brown on one side; stir and cook 1 to 1 1/2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer.
• 6 transfer chicken, peanuts, and chiles to bowl; set aside.
• 7 return skillet to burner and reheat briefly, 15 to 30 seconds.
• 8 add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds.
• 9 clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 15 to 20 seconds.
• 10 stir in scallions and serve.