Kung Pao Chicken

  • Servings: 4
  • Rating:

Ingredients

  • 1 pound boneless, skinless chicken
  • 5 tablespoons Kikkoman Stir-Fry Sauce, divided
  • 1 teaspoon Kikkoman Rice Vinegar
  • 1/2 to 3/4 teaspoon crushed red pepper
  • 1/4 teaspoon cornstarch
  • 2 tablespoons water
  • 3 tablespoons vegetable oil, divided
  • 1 large clove garlic, minced
  • 1 large onion, chunked
  • 2 small green bell peppers, chunked
  • 2/3 cup unsalted roasted peanuts

Directions

Cut chicken into 1-inch square pieces; coat with 1 Tbsp. stir-fry sauce. Let stand 30 minutes.

Meanwhile, combine remaining 4 tablespoons stir-fry sauce, vinegar and red pepper. Dissolve cornstarch in 2 Tbsp. water.

Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and garlic and stir-fry 3 minutes; remove.

Heat remaining 2 Tbsp. oil in same pan. Add onion; stir-fry 1 minute. Add bell peppers; stir-fry 4 minutes longer.

Add chicken, stir-fry sauce mixture, cornstarch mixture and peanuts; cook and stir until sauce boils and thickens. Serve immediately.