Fire Dancer peanuts add zing to this Kung Pao Chicken recipe!
Combine Bone Suckin’® Yaki®, rice vinegar, peanut oil and cornstarch in a medium glass or plastic bowl. Place the chicken in the marinade, cover and refrigerate for 20 minutes.
In a small bowl, combine the ingredients for the sauce and set aside.
Over high heat in a skillet, heat the peanut oil to almost smoking temperature. Toss in chilies, ginger, garlic, green onions and stir fry for 30 to 40 seconds. Turn the heat down to medium-high, add the chicken and stir-fry for 2 to 3 minutes.
Add the sauce to the skillet and bring to a boil. Add the peanuts and slurry (cornstarch and water). Continue cooking the food for another 4 to 5 minutes and stirring frequently. Transfer to a serving plate and garnish with green onions. Enjoy!
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Ingredients
Directions
Combine Bone Suckin’® Yaki®, rice vinegar, peanut oil and cornstarch in a medium glass or plastic bowl. Place the chicken in the marinade, cover and refrigerate for 20 minutes.
In a small bowl, combine the ingredients for the sauce and set aside.
Over high heat in a skillet, heat the peanut oil to almost smoking temperature. Toss in chilies, ginger, garlic, green onions and stir fry for 30 to 40 seconds. Turn the heat down to medium-high, add the chicken and stir-fry for 2 to 3 minutes.
Add the sauce to the skillet and bring to a boil. Add the peanuts and slurry (cornstarch and water). Continue cooking the food for another 4 to 5 minutes and stirring frequently. Transfer to a serving plate and garnish with green onions. Enjoy!
