Kung Pao Chicken

The other day I was craving some Chinese takeout, but figured that I should make my own.  So I did.  I made a healthier version of Kung Pao Chicken.  Normally the chicken is deep fried, but to change things up a bit, I decided to stir-fry the chicken.  The recipe came out super tasty.

Serve over rice for the ultimate take-out at home.

Kung Pao Chicken

• 1 pound boneless skinless chicken breasts
• 4 scallions
• 2 cloves garlic
• 1/2 cup roasted peanuts
• 10-20 dried red chilies (cut into halves, I use 20, I like it hot)
  
• 3 tablespoons peanut oil
• 6 slices peeled fresh ginger

Marinade:

• 2 teaspoons soy sauce
• 1 teaspoons Mirin
• 1 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch

Sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon Mirin
• 2 teaspoon sugar
• 1 teaspoon dark soy sauce
• 1/4 teaspoon rice wine vinegar
• 2 tablespoons water
• 1 teaspoon corn starch

Cut the chicken into 1 inch cubes and place in a zip-top bag with the marinade.  Allow to marinate for 20-30 minutes.

Next whisk the sauce ingredients together in a bowl.  Set aside.  Make sure to whisk it again before adding to the pan as the cornstarch and sugars may settle.

Heat a large skillet or wok to medium/high heat.  Add 1-2 tbs of peanut oil.  When the oil is hot add the chicken.  Stir-fry till white and almost fully cooked.  Remove the chicken from the pan and set aside.

Now add another tablespoon of peanut oil and allow to heat up.  Add the ginger and garlic and let cook for 20-30 seconds.  Next add the red chilis.  Make sure to cut them in half so that they are not too big.  Cook for another minute.

Next add the chicken back to the pan.  Stir.  Next add the peanuts to the pan.  Stir until evenly distributed.

Now add the sauce to the pan. Bring to a boil and then reduce to low.  Stirring constantly.    Next add the scallions.

Stir so that everything is evenly distributed and serve over rice.