Published: by Absolutely Recipes, in the Birds recipes category.

Kung Pao Chicken Recipe.

Ingredients:

1 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
3 TSPs cornstarch, divided
1/2 TSP salt
1/2 TSP pepper
2 TBSPs chicken stock
2 TBSPs hoisin sauce
1 TBSP reduced-sodium soy sauce
1 TBSP oyster sauce
1/2 TSP Sriracha chili sauce or 1/4 TSP hot pepper sauce
2 TBSPs peanut oil, divided
1 small red onion, chopped
1 medium sweet red pepper, chopped
2 garlic cloves, minced
1 TSP minced fresh gingerroot
1/4 cup minced fresh cilantro
1/4 cup dry roasted peanuts

Recipe Instructions:

In a large bowl, combine the chicken, 1 TSP cornstarch, salt and pepper; set aside.

Place remaining cornstarch in a small bowl.
Stir in the stock, hoisin sauce, soy sauce, oyster sauce and chili sauce until smooth; set aside.

In a large skillet or wok, stir-fry chicken in batches in 1 TBSP oil until no longer pink.
Remove and keep warm.

Stir-fry onion and red pepper in remaining oil for 2-5 minutes or until vegetables are crisp-tender.
Add garlic and ginger; cook 1 minute longer.

Stir cornstarch mixture and add to the pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add chicken; heat through.
Stir in cilantro and peanuts.

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