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Ingredients
  • 1 pound chicken (**boneless skinless diced into ½ inch cubes, 453 g)
  • 1 tbsp Garlic. (**Finely Chopped)
  • 1 tbsp ginger (**Finely Chopped)
  • ⅓ cup peanuts (**roasted unsalted & heaped. Read Notes if using store bought)
  • 8 Whole Dried Chinese Red Chilies (4 chilies broken into ½ & 4 kept whole)
  • 3 tbsp avocado oil (**or use any neutral oil like canola, peanut, sunflower etc.)
  • 3 scallions (**chopped. Green & white part separated)
  • subheading: For Flash Marinating Chicken (Optional):
  • 1 tsp Dark Soy sauce
  • 1 tsp sesame oil
  • subheading: For the Kung Pao Sauce:
  • 2 tbsp brown sugar
  • 1 tbsp Rice Wine
  • 1 tbsp Hoisin Sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp Sriracha Sauce
  • 1 tbsp Dark Soy sauce
  • 2 tbsp light soy sauce (**regular low sodium soy sauce or tamari or coconut aminos)
  • ½ tbsp sesame oil
  • Liquid
  • ¼ cup water
  • Thickener
  • 2 tbsp cornstarch (**mixed with equal parts water to form a slurry)
Steps
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