Kung Pao Chicken

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  28 oz Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tbsp Soy Sauce, Low Sodium
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  2 tsp 2 teaspoons baking soda
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  0.5 cup Low Sodium Chicken Broth
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  2 tbsp Vinegar, Chinese Black (Chinkiang)
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  2 tbsp Chinese cooking wine (Shaoxing)
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  2 tsp Soy Sauce, Dark
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  2 tsp Hoisin sauce
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  2 tbsp 2 tablespoons sugar
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  1 tsp Cornstarch
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  4 tbsp Vegetable oil
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  1.5 tbsp Garlic
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  1 tbsp Ginger, Fresh Root
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  1 Bell Pepper(60g)
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  8 Chile De Arbol, Dried(10g)
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  1 tbsp Sichuan Peppercorns, Ground
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  4 Green Onion (Scallion)(60g)
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  0.5 cup Peanuts
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  2 tsp Sesame Oil, Toasted

Instructions

1. 1Cut 28 ounces of skinless chicken breast into 1-inch cubes. In a bowl, combine the chicken with 1 tablespoon shaoxing wine, 1 tablespoon light soy sauce, 2 teaspoons baking soda, and 1 teaspoon cornstarch. Toss to coat evenly and marinate for 15 minutes while you prep the remaining ingredients.
2. 2In a small bowl, whisk together the chicken stock, 5 tablespoons light soy sauce, 2 tablespoons Chinese black vinegar, 2 tablespoons shaoxing wine, 2 teaspoons dark soy sauce, 2 teaspoons hoisin sauce, 2 tablespoons sugar, and 1 teaspoon cornstarch until smooth. Set the sauce aside.
3. 3Heat a large wok or skillet over high heat until smoking. Add 2 tablespoons cooking oil and swirl to coat. Add the marinated chicken in a single layer and sear for 3–4 minutes over high heat, stirring occasionally, until the edges are deeply browned and the internal temperature reaches 165°F. Transfer the chicken to a clean plate.
4. 4Add the remaining 2 tablespoons cooking oil to the wok over high heat. Add the dried chilies and ground Sichuan peppercorns and stir-fry for 30 seconds until fragrant and the chilies begin to darken. Add the minced garlic and ginger and stir-fry for 30 seconds more.
5. 5Add the diced red and green bell peppers and stir-fry for 1–2 minutes over high heat until just tender but still crisp.
6. 6Give the sauce a final stir, then pour it into the wok. Bring to a boil while stirring constantly, 1–2 minutes, until the sauce thickens and turns glossy.
7. 7Return the chicken to the wok and toss to coat evenly in the sauce. Add the green onion pieces and roasted peanuts and toss over high heat for 1 minute. Drizzle with 2 teaspoons sesame oil and toss once more to combine.
8. 8Divide the kung pao chicken evenly into 6 meal-prep containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.