NC-Style Kung Pao Chicken

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Servings: 3–4 servings

We have so many great things grown and produced right here at home — including peanuts for National Peanut Month! Take advantage!

Ingredients

1¼ pounds chicken breast or thighs, cut in bite-size pieces

1 tablespoon soy sauce

2 tablespoons oil

1 tablespoon cornstarch

½ teaspoon black pepper

2 tablespoons soy sauce

4 teaspoons rice vinegar

2 tablespoons hoisin sauce

1 tablespoon local honey

2 teaspoons sesame oil

½ teaspoon black pepper

4 tablespoons neutral oil, divided

3 tablespoons water

2–3 tablespoons fresh minced garlic

1 tablespoon fresh grated ginger

5–6 dried chili peppers, seeded

1 large colored bell pepper, cut in ½-inch pieces

Several shakes of hot sauce (we used Texas Pete)

4–5 scallions, cut into 1-inch pieces (plus extra for garnish)

Combine marinade ingredients and toss with chicken. Marinate 20–30 minutes.
Whisk sauce ingredients together; set aside.
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Cook chicken in batches until just done, adding more oil as needed. Discard all but 2 tablespoons of oil and deglaze with water.
Add garlic, ginger and chiles; stir-fry 1 minute. Add bell pepper and cook 1–2 minutes. Add hot sauce, chicken and sauce. Remove from heat and stir in scallions.
Garnish with peanuts. Serve hot with noodles or rice.