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Kung Pao Chicken


INGREDIENTS

1/4 c. soy sauce, divided
1 tbsp. rice wine (or white wine)
3 tsp. cornstarch, divided
1 lb. chicken breast, chopped into 1" pieces
1/4 c. low-sodium chicken broth
2 tbsp. apple cider vinegar
1 tbsp. hoisin sauce
2 tsp. sesame oil
1 tsp. garlic chili paste
1 tbsp. vegetable oil
2 cloves garlic, minced
1 bell pepper, chopped
3 green onions, finely sliced
1/3 c. Chopped peanuts

RECIPE PREPARATION

In a medium bowl, combine 1 tablespoon soy sauce, rice wine, and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes.
Make the sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil, and garlic chili paste. Whisk until evenly combined.
In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through about 10 minutes. Remove from heat.
Add more oil, if necessary, and add the bell pepper. Cook until tender, about 5 minutes, then stir in garlic and cook until fragrant, about 1 minute more.
Return chicken to skillet and pour in the sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened about 2 minutes.
Stir in green onions and peanuts. Serve immediately.
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