Quick Kung Pao Chicken

Ingredients

• 12 oz boneless, skinless chicken breast
• ½ cup roasted unsalted peanuts
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, peeled
• ½ tsp red pepper flakes

Instructions

1. 1

   Pat the chicken dry with a paper towel, then place it on a cutting board. Slice the chicken crosswise against the grain into bite-sized pieces about 1 inch thick, making each piece flat so it cooks evenly.

2. 2

   Mince the fresh ginger until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

3. 3

   Pour the soy sauce and rice vinegar into a small bowl and stir them together until combined.

4. 4

   Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the chicken pieces to the hot oil in a single layer and let them sit without stirring for 2 minutes until the bottom surface turns golden brown.

6. 6

   Stir the chicken and cook for another 2 minutes, stirring once every 30 seconds, until all pieces are cooked through with no pink inside when you cut the largest piece open.

7. 7

   Add the minced ginger and red pepper flakes to the chicken and stir for 15 seconds until the mixture smells strongly fragrant.

8. 8

   Pour the soy sauce and vinegar mixture into the skillet and stir until every piece of chicken is coated, about 20 seconds.

9. 9

   Add the peanuts and stir for 30 seconds until they are warm and distributed evenly throughout.

10. 10

    Divide the kung pao chicken evenly between two bowls or plates and serve immediately while hot.

Tools you’ll need

• cutting board
• chef's knife
• small bowl
• 12-inch skillet
• wooden spoon or spatula
• paper towels

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