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Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: For the Marinade:; 1½ tablespoons soy sauce; 1 tablespoon dry sherry; 2 teaspoons corn starch; 1½ lb chicken tenderloins, cut into 1-in pieces; For the Sauce:; 1 tablespoon balsamic vinegar; 2 tablespoons soy sauce; 1 tablespoon hoisin sauce, best quality such as Kikkoman or Lee Kum Kee; 1 tablespoon Asian/toasted sesame oil; 1½ tablespoons sugar; 1 tablespoon corn starch; ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce); ¼ teaspoon ground ginger; ⅓ cup water; For the Stir-fry:; 2½ tablespoons vegetable oil; 1 large red bell pepper, diced; 2 stalks celery, halved lengthwise and thinly sliced; ¼ teaspoon salt; 3 cloves garlic, chopped; 5 scallions, white and green parts, thinly sliced; ⅓ cup whole roasted unsalted peanuts or cashews

Prep 20m

Cook 10m

Total 30m

This Kung Pao Chicken recipe features tender marinated chicken, crunchy vegetables, and an irresistible savory and slightly spicy sauce. Stir-fried with roasted peanuts or cashews, this dish is a flavor-packed meal that is sure to satisfy any craving for Chinese takeout.