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Takeout-Style Kung Pao Chicken (Diced Chicken With Peppers and Peanuts)

J. Kenji López-Alt
  • minutes
  • Serves 4

INGREDIENTS

1 1/2

lbs Chicken thighs, boneless skinless

2

stalks Celery

8

Chinese or arbol chilies, small dried red

2 tsp

Garlic, fresh

2 tsp

Ginger, fresh

1

Green bell pepper, large

1/2 cup

Peanuts, roasted

1

Red bell pepper, large

1

Scallion

3 tbsp

Vegetable

2 tbsp

Chicken stock, homemade or store-bought low-sodium

1 tbsp

Soy sauce, dark

1

Teapsoon dark soy sauce

2 1/2 tsp

Cornstarch

1/2 tsp

Kosher salt

3 1/2 tsp

Sugar

1/4 tsp

White pepper, ground

1 tbsp

Distilled white vinegar

1 1/2 tsp

Sesame oil, roasted

4 tsp

Shaoxing wine