{"product_id":"kung-pao-chicken","title":"kung pao chicken","description":"\u003ch4\u003eIngredients\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003e1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes\u003c\/li\u003e\n\u003cli\u003e2 tablespoons soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon Shaoxing wine (or dry sherry)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon cornstarch\u003c\/li\u003e\n\u003cli\u003e1 tablespoon vegetable oil\u003c\/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 inch ginger, minced\u003c\/li\u003e\n\u003cli\u003e1\/2 cup Sichuan peppercorns\u003c\/li\u003e\n\u003cli\u003e1\/2 cup roasted peanuts\u003c\/li\u003e\n\u003cli\u003e2 green bell peppers, cut into 1-inch pieces\u003c\/li\u003e\n\u003cli\u003e2 scallions, chopped (separate white and green parts)\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame oil\u003c\/li\u003e\n\u003cli\u003e1 teaspoon sugar\u003c\/li\u003e\n\u003cli\u003e1\/2 teaspoon red pepper flakes (optional)\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eInstructions\u003c\/h4\u003e\u003col\u003e\n\u003cli\u003eIn a bowl, marinate the chicken with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch for 15-20 minutes.\u003c\/li\u003e\n\u003cli\u003eHeat vegetable oil in a wok or large skillet over high heat.\u003c\/li\u003e\n\u003cli\u003eAdd the marinated chicken and stir-fry until browned and cooked through. Remove chicken from wok and set aside.\u003c\/li\u003e\n\u003cli\u003eAdd minced garlic and ginger to the wok and stir-fry for 30 seconds.\u003c\/li\u003e\n\u003cli\u003eAdd Sichuan peppercorns and stir-fry for 1 minute, being careful not to burn them.\u003c\/li\u003e\n\u003cli\u003eAdd green bell peppers and stir-fry for 2-3 minutes, until slightly softened.\u003c\/li\u003e\n\u003cli\u003eReturn the chicken to the wok.\u003c\/li\u003e\n\u003cli\u003eAdd roasted peanuts, white parts of scallions, sesame oil, and sugar. Stir-fry for 1 minute.\u003c\/li\u003e\n\u003cli\u003eStir in red pepper flakes (if using).\u003c\/li\u003e\n\u003cli\u003eGarnish with green parts of scallions. Serve immediately over rice.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch4\u003eNotes\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eUse a wok for authentic Kung Pao flavor. If you don't have a wok, a large skillet will work.\u003c\/li\u003e\n\u003cli\u003eDon't overcrowd the wok; cook in batches if necessary to ensure proper browning.\u003c\/li\u003e\n\u003cli\u003eAdjust the amount of Sichuan peppercorns to your spice preference. They have a unique, tingling flavor.\u003c\/li\u003e\n\u003cli\u003eFor a smoother sauce, you can lightly crush some of the Sichuan peppercorns before adding them to the wok.\u003c\/li\u003e\n\u003cli\u003eStore leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"RolTak","offers":[{"title":"Default Title","offer_id":43675791818849,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/0845\/1425\/files\/kung_pao_chicken.jpg?v=1771708605","url":"https:\/\/www.pantribot.com\/products\/kung-pao-chicken","provider":"PantriBot","version":"1.0","type":"link"}