KUNG PAO CHICKEN
2 teaspoons cornstarch
3 tablespoons Bragg’s liquid aminos
3 tablespoons unseasoned rice vinegar
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 tablespoons hoisin sauce
1 teaspoon sugar
2 cloves garlic, FINELY minced
One 2-inch piece ginger, FINELY minced
2 tablespoons avocado oil
2 to 3 dried red chile peppers
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
1 small red bell pepper, seeded and sliced or diced
1/2 bunch scallions, trimmed and sliced on a diagonal
1/2 teaspoon crushed black peppercorns and coriander seeds
1/2 cup unsalted roasted peanuts, plus more for garnish (optional)
Cooked Jasmine rice or yakisoba noodles, for serving
- Whisk together the cornstarch, 1 tablespoon Bragg’s liquid aminos and 1 tablespoon rice vinegar in a medium bowl.
- Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
- Combine the hoisin, sugar, remaining 2 tablespoons Bragg’s liquid aminos, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl.
- Grate the garlic and ginger into the sauce. Stir and set aside.
- Heat a wok or large skillet over medium-high heat.
- Add the oil, then add the chicken.
- Stir-fry 3 to 5 minutes, until browned on the outside.
- Add the chiles, green beans, red pepper, scallions whites, peppercorn powder and peanuts (if using) stir-frying 3 to 5 minutes, until fragrant and the veggies are crisp-tender.
- Add the sauce and simmer 3-4 minutes until thickened slightly and the chicken is completely cooked through.
- Garnish with the scallion greens and additional peanuts.
- Serve with the rice or Yakisoba noodles.