This is an original recipe. It took me a long time of trying, but I finally got it right, and now I am hooked on this dish. I figured out how to do it without chopping loads of ginger and garlic - which to me was the most annoying part of the prepping for a stir fry - and it doesn't taste like it's missing anything. I also know that I could easily throw in any other vegetables I want to use and exchange the chicken for another protein. This recipe is a streamlined, healthy, and delicious stir fry with all the signature ingredients of Kung Pao Chicken - carrots, celery, onion, water chestnuts, peanuts, a bit of heat, and...um...chicken. I hope you enjoy it as much as I do.
Kung Pao Chicken
1/4 cup hoisen
2 Tbsp reduced sodium soy sauce
1/4 cup of water
2 Tbsp peanut oil, divided
1 lb chicken breast, diced small
4 dried sichuan peppers, broken up, with seeds
2/3 cup carrots, diced small
2/3 cup celery, diced small
1 small or 1/2 large yellow onion, diced
1 small can of water chestnuts, diced
2 scallions, thinly sliced (optional)
1/4 cup dry roasted unsalted peanuts
Marinade the chicken in the baking soda for 20 minutes. Then rinse well and dry completely. Add the rice vinegar and cornstarch to the chicken, combine well, and let sit for another 15 minutes. While the chicken is marinating, whisk together all the ingredients for your sauce in a small bowl and set aside.
Once your chicken is ready, heat 1 tablespoon of the peanut oil in a wok or skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink. Remove from the wok and set aside. Heat the remaining tablespoon of peanut oil. Add the peppers and simmer until fragrant. Add the carrot, celery, and onion and cook, stirring frequently, until the carrots are no longer hard, about 10 minutes. Add the water chestnuts and combine. Then incorporate the cooked chicken. Add the sauce and mix everything together. Lastly, add the scallions (if using) and the peanuts. Serve with your favorite rice.