宫保鸡丁
Traditionally a Sichuan dish, but now enjoyed all over, including at places like Panda Express. I saw this recipe (https://www.smellylunchbox.com/home/kung-pao-chicken) and wanted to give it a try, making some tweaks here and there. Sweet, tangy, savory; the combination of chicken, the chosen vegetables, and nuts work together so well. Remarkably simple to make too -- would recommend giving this a try.
Active Time: 25 min
Total Time: 25 min
Ingredients
Chicken marinade:
> soy sauce (2 tsp)
> Shaoxing wine (2 tsp)
> corn starch (1 tsp)
Sauce:
> low-sodium chicken stock (2 tbsp)
> soy sauce (1 tbsp)
> oyster sauce (1/2 tbsp)
> black vinegar (1/2 tbsp)
> sugar (1/2 tbsp)
> 老干妈 (1/2 tbsp)
> corn starch (1 tsp)
> MSG (1/2 tsp)
Putting it all together:
> boneless chicken thigh (1/2 - 2/3 lb)
> onion (1/2)
> bell pepper (1/2)
> (optional) zucchini (1/2)
> (optional) scallions (2 stalks)
> garlic (6 cloves, minced)
> unsalted roasted cashews / peanuts (1/2 cup)
> (optional) dried red chilis (4)
> (optional) Sichuan peppercorn powder
Instructions
1. Dice the chicken thigh into 1/2 inch cubes. Marinade with soy sauce, Shaoxing wine, and corn starch. Mix well to combine. Set aside while preparing the other ingredients.
2. Prepare the sauce by mixing together chicken stock, soy sauce, oyster sauce, black vinegar, sugar, 老干妈, corn starch, and MSG.
3. Dice the onion, bell pepper, zucchini, and scallions into a similar size as the chicken, 1/2 inch cubes.
4. In a large wok or saute pan over medium-high heat, stir-fry the chicken for 2-3 minutes, or until they start to turn golden and slightly caramelize. Remove from pan and set aside.
5. In the same wok, stir-fry the bell pepper, onion, and zucchini (if using) for ~2 minutes. Add minced garlic, and stir-fry for another minute.
6. Return the chicken to the wok, stir in the sauce, mix well, and cook ~1-2 minutes or until sauce thickens. Add roasted cashes, dried red chilis, and Sichuan peppercorn powder, if using. Mix, serve, and enjoy with rice!
Notes/Tips:
> Apparently, zucchini is present in the Panda Express variation, but I personally prefer it without. I would recommend adding sme scallions for a touch of green contrast, though. It's traditionally made with peanuts but I didn't have any and used cashews instead.
> Most cuts of chicken work here, but boneless chicken thigh is probably the easiest to work with.