20-Minute Spicy Kung Pao Chicken

🧺Ingredients

• 1 1/2 lb chicken breast, cut into 3/4-inch cubes
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar (or black vinegar)
• 2 tbsp sugar
• 1 tbsp hoisin sauce
• 1 tsp cornstarch
• 8 dried red chiles
• 1/2 cup roasted peanuts
• 1 bell pepper, diced
• 1 small zucchini, diced
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 tbsp neutral oil
• Cooked rice, for serving
• Sliced green onions, for garnish

👩‍🍳Instructions

1. Marinate the chicken. Toss the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and the sesame oil. Rest 10 minutes while you prep everything else — kung pao moves fast.
2. Mix the sauce. Whisk 3 tablespoons soy sauce, vinegar, sugar, hoisin, and 1 teaspoon cornstarch in a small bowl.
3. Sear hard and fast. Heat the oil in a wok over high heat until smoking. Sear the chicken in a single layer 3-4 minutes until golden; remove to a plate.
4. Build the flavor. In the same wok, toss the dried chiles 20-30 seconds until fragrant. Add the bell pepper, zucchini, garlic, and ginger; stir-fry 2 minutes.
5. Glaze and crunch. Return the chicken, pour in the sauce, and toss 1-2 minutes until glossy and thickened. Stir in the peanuts, garnish with green onions, and serve over rice.

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