Chinese Kung Pao Chicken Stir Fry
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup Stubb’s Sweet Black Pepper Anytime Sauce
2 teaspoons sherry wine (optional)
1 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon toasted sesame oil
2 tablespoons high-heat cooking oil, like grapeseed, canola or vegetable oil
2 red bell peppers, seeds and ribs removed, large diced
1/2 large onion, large diced
3 cloves minced garlic
1-inch fresh ginger, grated or minced (or 1 teaspoon ground ginger)
3 scallions, white and green parts, chopped
6-8 dried red chilies (like Mexican Arbol chilies), halved (substitute 1/2 teaspoon crushed red chili flakes or omit altogether if you don’t want it to be spicy)
1/2 cup dry roasted, unsalted peanuts (substitute cashews or you can omit nuts altogether if needed)
Stir Fry Sauce:
1/2 cup Stubb’s Sweet Black Pepper Anytime Sauce
2 tablespoons sherry wine (optional)
1 tablespoon sugar
2 tablespoons cornstarch
1/4 cup chicken broth or water
1 tablespoon white vinegar (or substitute white wine vinegar)
2 teaspoons toasted sesame oil
1 tablespoon soy sauce, or more to taste
In a medium or large bowl, whisk together the marinade ingredients and toss in the diced chicken to thoroughly coat. Cover with plastic wrap or a lid and let marinate in the refrigerator for 15 minutes to overnight.
While the chicken is marinating, cut the stir fry vegetables and whisk together the stir fry sauce in a small bowl.
To cook, heat a large non-stick sauté pan or wok over medium-high heat. Add the cooking oil to the pan and let it heat up. When oil is shimmering and hot, add in the chicken in an even layer. Let the chicken cook for 1 to 1 1/2 minutes without stirring or disturbing it. Flip the chicken pieces and let cook for another minute (it’s okay if it isn’t cooked through yet). Place chicken on a plate or in a bowl and set aside.
Add the bell pepper and onion to the pan and sauté for 2-3 minutes, stirring occasionally. Add in the garlic, ginger, scallions, chilies, and nuts, and cook for about a minute, stirring often to prevent the garlic and ginger from burning (it’s okay if the vegetables and nuts get some color on them, though).
Lower heat to medium and add the chicken back to the pan. Pour in the stir fry sauce, giving it another stir before adding to pan to make sure all the cornstarch is mixed in. Stir everything together to combine and let it come to a heavy simmer. Reduce heat to medium-low and let simmer for another 3-5 minutes to let the chicken finish cooking. Remove pan from heat and season with more Anytime Sauce, soy sauce, sugar and/or sesame oil to taste, if needed.
Serve hot with cooked rice. Refrigerate cooled leftovers; keep for up to a few days in the refrigerator.
Print This Recipe