Kung Pao Chicken for Two

Name: Kung Pao Chicken for Two
Cuisine: Asia, Chinese, Asian
Ingredients: 1/2 pound, boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces; 1 1/2 teaspoons, dry sherry or Shaoxing wine; 1 teaspoon, soy sauce; 2 medium cloves, garlic, pressed through garlic press or minced (about 2 teaspoons); 1/4 inch piece, fresh ginger, peeled and minced (about 1 teaspoon); 2 tablespoons, peanut oil or vegetable oil, plus an additional 1 teaspoon; 1/4 cup, roasted unsalted peanuts, or cashews; 2 , small whole dried red chiles (each about 1 3/4 to 2 inches long), roughly crumbled, or 1/2 teaspoon dried red pepper flakes; 1/3 cup, low-sodium chicken broth; 1 teaspoon, Chinese black vinegar or unseasoned 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

Main Courses
Asia
Chinese
Asian
Poultry
Chicken
For Two

Our version of kung pao chicken uses pantry staples to make a complex, spicy sauce for stir-fried chicken and peanuts.

SERVES 2

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