Kung Pao-Style Chicken

Ingredients

• 1½ lbchicken thighs, boneless, skinless, cut into 3/4-inch pieces
• 3 tbspsoy sauce
• 1 tbspcornstarch
• 2 tbsprice vinegar
• 1 tbsphoney
• 2 tbspvegetable oil
• 1 tspred pepper flakes
• 4garlic cloves, minced
• 1 tbspginger, grated
• 1bell pepper, diced
• ½ cuppeanuts, roasted, unsalted
• 3green onions, cut into 1-inch pieces

Method

1. Toss the chicken with 1 tbsp soy sauce and 2 tsp cornstarch.

2. Stir the remaining soy sauce, remaining cornstarch, vinegar, honey and 3 tbsp water together in a small bowl.

3. Heat the oil in a wok or large skillet over high heat. Add the chicken in a single layer and cook, turning once, until browned and cooked through.

   ⏱ 6 min

4. Push the chicken aside, add the pepper flakes, garlic, ginger and bell pepper, and stir-fry until fragrant and the pepper is crisp-tender.

   ⏱ 2 min

5. Stir the sauce, pour it in, and toss until it thickens and coats everything.

   ⏱ 1 min

6. Toss in the peanuts and green onions and serve right away with rice.