Kung Pao Chicken

Prep Time: 10 minutes                              Cooking Time: 25-30 minutes
Number of Servings: 4

Ingredients:

1 pound (400-450 g) skinless, boneless chicken breast, cut into 1-inch chunks
2 teaspoons (10 mL) sesame oil
1 tablespoon (15 mL) vegetable oil
2 tablespoons (30 mL) corn starch
1 ½ – 2 tablespoons (20-30 mL) soy sauce
Light sprinkle of chili pepper flakes, and freshly ground pepper

1 tablespoon (15 mL) vegetable oil
1 teaspooon (5 mL) sesame oil

1 large onion, large dice
3 peppers (red, green, orange, or yellow), large dice
2-3 jalapeno or poblano peppers, medium dice

1/4 cup (60 mL) chicken broth
1/3 cup (85 mL) smooth peanut butter
2 tablespoons (30 mL) soy sauce
1 teaspoon (5 mL) sambal oelek chili paste (or a sprinkle of crushed red chili flakes)
85 mL (1/3 cup) roasted peanuts, roughly chopped

2 tablespoons (30 mL) roasted peanuts, chopped
2 tablespoons (30 mL) chopped green onions
Black and white sesame seeds

Method:

1. In a large bowl toss chicken pieces with 2 teaspoons sesame oil; 1 tablespoon vegetable oil, 2 tablespoons soy sauce, 2 tablespoons cornstarch, and seasonings.
2. In a sauté pan, 1 tablespoon vegetable oil and 1 teaspoon of sesame oil until hot. Add coated chicken pieces and stir-fry until golden, about 6 – 8 minutes. Remove from pan and set aside.
3. In the same sauté pan, add the onions and sauté until soft (add a little more oil if needed). Add all of the peppers. Saute for an additional minute or two. Add the cooked chicken to the pan and heat through.
4. Add the chicken broth, peanut butter, soy sauce, and chili sauce or flakes and bring to a gentle simmer to thicken slightly.
5. Just before serving, add the 1/3 cup of roasted peanuts. Heat through. Taste for flavour and heat – adjust as you prefer.
6. Serve over Jasmine rice or rice noodles; garnish with some chopped peanuts, sesame seeds, and chopped green onions.