Kung Pao Chicken

This Chinese stir-fry is quick and easy to make, and it has a delicious savory, sweet and spicy flavor!

Steps

1. Cut the chicken into thin strips, and lightly season with some of the salt. 2. In a large bowl, combine the soy sauce, rice wine, cornstarch, brown sugar, and chili oil. Stir well to combine. 3. Heat a wok or large skillet over high heat with the oil. Once the oil is hot, add the chicken and stir-fry until cooked through, about 2 minutes. 4. Add the bell peppers, celery, onions, ginger, garlic, and the rest of the salt. Stir-fry for 1-2 minutes. 5. Pour in the soy sauce mixture, and stir-fry for another 2-3 minutes. 6. Add the peanuts and sesame oil, and stir-fry for 1 minute until the sauce thickens. 7. Serve hot.

• 2 Boneless, Skinless Chicken Thighs • 2 Tbsp of Soy Sauce • 2 tsp of Rice Wine • 2 tsp of Cornstarch • 2 tsp of Brown Sugar • 2 tsp of Chili Oil • 2 Tbsp of Peanuts • 1/8 Cup of Chopped Bell Peppers • 1/8 Cup of Chopped Celery • 1/4 Cup of Chopped Onions • 1 tsp of Grated Ginger • 2-3 cloves of Garlic, finely chopped • 1 tsp of Salt • 1 tsp of Sesame Oil • 2 Tbsp of Oil for frying