Kung Pao Chicken featuring Sesame Teriyaki

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kung pao chicken sesame teriyaki seasoning spices victoria gourmet recipe

Finally a Chinese take-out recipe that is doable at home! Make this tonight- it is delicious!

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 inch pieces
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon + 1/2 tablespoon soy sauce, divided
1/2 teaspoon + 1 tablespoon granulated sugar, divided
1 1/2 teaspoons toasted sesame oil, divided
2 1/2 teaspoons corn starch, divided
1 tablespoon white vinegar
2 tablespoons chicken broth or water
3 tablespoons canola oil, divided
1 red bell pepper, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 cup snap peas, halved
1/2 cup roasted peanuts
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 scallion, finely diced
Steamed Rice

Recipe Info

Difficulty Level: 
Medium
Prep Time: 
15 minutes
Cook Time: 
25 minutes
Total Time: 
40 minutes
Serving size: 
4

Directions

1. For the chicken: In a large bowl combine the chicken, salt, black pepper, 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and 1/2 teaspoon cornstarch. Toss to coat and set aside for 20 minutes.
2. For the stir-fry sauce: In a small mixing bowl combine 1/2 tablespoon soy sauce, white vinegar, chicken broth, 1 tablespoon sugar, 1 teaspoon sesame oil, 2 teaspoons cornstarch and the Sesame Teriyaki Seasoning. Whisk to combine and set aside.
3. In a large wok or sauté pan over high heat, add 1 tablespoon canola oil. Add the chicken and cook until browned, about 5 minutes. Transfer to a clean bowl.
4. Wipe out the wok and heat the remaining 2 tablespoons canola oil over high heat. Stir in the red bell pepper, celery, snap peas and cook for 2-3 minutes or until slightly charred.
5. Stir in the peanuts, garlic, ginger and scallions- cook for 2 minutes or until fragrant. Add back in the chicken, cook for 2 minutes.
6. Stir in the sauce and cook for 2 minutes or until the sauce has thicken and coats all ingredients. Serve hot with steamed rice.

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