Chinese, Main Course Lactose Free, Chicken Breast (Boneless, Skinless)

Kung Pao Chicken (Gong Bao Ji Ding)

Serves 4

Ingredients

Method

¾ lb. Boneless, Skinless Chicken Breasts (cut Into Bite-sized Cubes)
½ cup Unsalted Dry Roasted Peanuts
½ cup Diced Bell Pepper
½ cup Diced Onion
2 Cloves Garlic, Minced
2 tbsp. Vegetable Oil
6 Dried Red Chili Peppers
1 tsp. Sichuan Peppercorns
2 tbsp. Soy Sauce
2 tbsp. Chinese Black Vinegar (or Substitute Balsamic Vinegar)
1 tbsp. Hoisin Sauce
1 tbsp. Cornstarch
1 tsp. Sugar
3 tbsp. Water

In a small bowl, mix together the sauce ingredients and set aside.

Heat oil in a wok or large skillet over medium-high heat.

Add the dried red chili peppers and Sichuan peppercorns, stir-frying for about 30 seconds until fragrant.

Add the chicken to the pan and cook until no longer pink, about 4-5 minutes.

Add the garlic, bell pepper, and onion, and stir-fry for an additional 2-3 minutes.

Stir in the sauce and cook until it thickens, about 1-2 minutes.

Add the peanuts and stir to combine.

Serve hot with steamed white rice.