Kung Pao Chicken

Everyone’s favorite chicken stir-fry made so easily right at home! Slightly salty, sweet, sour + spicy. A winning combo!

Kung pao chicken. A takeout favorite I actually really like to make at home with all of the best flavors rolled into one – a little bit salty, sweet, sour and spicy.

This dish is absolutely restaurant-quality, and you can adjust the heat level to your liking – whether you want some extra spice in your life or you want it toned down a bit for the little ones. It is all good.Serve with a bowl of rice, garnished with some green onions and sesame seeds. You’ll be shocked to see how much better it tastes than takeout!

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
• 2 tablespoons Shaoxing wine
• 2 teaspoons cornstarch
• 3 tablespoons reduced sodium soy sauce, divided
• 2 tablespoons canola oil, divided
• 1 cup diced green bell pepper
• 1 cup diced red bell pepper
• 1 cup diced red onion
• 6-8 dried arbol chiles, stemmed and seeded
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• ½ teaspoon Sichuan peppercorns, crushed
• 1 ½ tablespoons rice wine vinegar
• 1 tablespoon brown sugar
• ⅓ cup cocktail peanuts
• 2 green onions, thinly sliced
• ½ teaspoon toasted sesame seeds