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Kung Pao Chicken

Forget the take-out, you can have this favorite Chinese dish ready in under 30 minutes in the comfort of your own home.

4 servings

–for the sauce
1/4 cup regular soy sauce (not low sodium) or gluten-free tamari
2 tbsp dark brown sugar
2 tbsp minced fresh ginger
1 tbsp sherry vinegar
1 tbsp sriracha
1 tbsp cornstarch mixed with 3 tbsp water
1 tbsp rice wine vinegar
–for the sauté
2 tbsp peanut oil or canola oil
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 1/2 lbs boneless chicken breast or tenders
2 stalks celery, finely sliced
1 red bell pepper, cut into bite sized pieces
1 green bell pepper, cut into bite sized pieces
1/2 cup unsalted peanuts
3 green onions, thinly sliced
red pepper flakes, to taste
cooked white or brown rice, for serving

Cook the rice to package directions.
In a bowl, whisk together the sauce ingredients.
In a 12 inch cast iron skillet heat the oil over medium high heat. Add the chicken and cook for a few minutes on each side until it’s cooked through, total time will be about 8-10 minutes. Remove the chicken from the pan and place on a plate.
In the same pan (do not clean) sauté the onion for 3 minutes over medium heat. Add the garlic and cook another 2 minutes. Add the celery and peppers. Sauté for 5 minutes, stirring frequently.
Add the chicken back into the pan. Stir in the sauce. Heat for a few minutes until hot, mix in the peanuts at the end. Season to taste.
Serve over rice and top with sliced green onion.

~ Marla Meridith