Easy Kung Pao Chicken
Our version of this Chinese favorite is much lower in sodium, fat and calories than the restaurant version and quick to prepare, perfect for those busy weeknights. Make this dish vegetarian by substituting tofu for the chicken. Who need greasy takeout when you can have this on the table in a matter of minutes?
PREP TIME: 10 minutes
COOK TIME: 10 minutes
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 1/2 tablespoons peanut oil
1/3 cup unsalted peanuts
2 boneless, skinless chicken breasts (about 1 1/4 pounds), cut into 1 1/2-inch pieces
1 teaspoon crushed red pepper flakes (or to taste)
2 cloves garlic, minced
1 teaspoon peeled, minced fresh ginger
6 green onions, thinly sliced
3 tablespoons chopped fresh cilantro
4 cups cooked rice, for serving
In a small bowl, whisk together the soy sauce, vinegar, and cornstarch with 1/4 cup water. Stir in the hoisin sauce and set aside.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the peanuts and stir-fry 2 to 3 minutes or until lightly browned; remove from pan with a slotted spoon. Add the remaining oil to the pan and heat. Add the chicken and crushed red pepper and stir-fry 2 minutes or until the chicken is nicely browned.
Stir in the garlic and ginger and continue stir-frying until the chicken is opaque throughout, about 2 minutes. Stir in the green onions and the hoisin mixture and heat until the sauce thickens.
Remove from heat. Stir in the cilantro and serve over the hot rice.