Kung Pao Chicken

Ingredients

• 1/4 cup soy sauce, divided
• 1 tbsp rice wine (or white wine)
• 3 tsp cornstarch, divided
• 1 lb chicken breast, chopped into 1" pieces
• 1/4 cup low-sodium chicken broth
• 2 tbsps apple cider vinegar
• 1 tbsp hoisin sauce
• 2 tsps sesame oil
• 1 tsps garlic chili paste
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 3 green onions, finely sliced
• 1/3 cup Chopped peanuts

Steps

1. Sa isang medium bowl, i-combine ang 1 tablespoon soy sauce, rice wine at 1 teaspoon cornstarch. I-whisk hangang smooth at idagdag ang chicken at ihalo para malagyan ng sauce. Marinate 15 minutes.
2. Gawin ang sauce: sa maliit na bowl, i-whisk ang naiiwan na 3 tablespoons soy sauce, 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil at garlic chili paste. I-Whisk hangang evenly combined.
3. Sa malaking pan o skillet na nasa medium-high heat, initin ang vegetable oil. Idagdag ang chicken at lutuin hang golden at malapit nang 'cooked through' mga 10 minutes. Tanggalin sa init.
4. Dagdag pa ng oil kung kailangan, at idagdag ang bell pepper. Lutuin hangang tender, mga 5 minutes, tapos i-stir in ang garlic at lutuin hangang mabanga, mga 1 min pa.
5. Ibalik ang chicken sa pan / skillet at idagdag ang sauce. Haluin hangang ma-combine, at lutuin hangang nasa low simmer. Lutuin hangang luto na ang chicken at lumapot ang sauce, mga 2 minutes.
6. Ihalo ang green onion at serve agad.