Kung Pao Ground Chicken

Kung Pao Ground Chicken

A quick and easy kung pao chicken with ground chicken, bell peppers, peanuts, chilies and sichuan peppercorns!

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ingredients

• 1 tablespoon oil
• 1 pound chicken breast, cut into bite sized pieces
• 1 red bell pepper, diced (optional)
• 1 teaspoon sichuan peppercorns, toasted and ground (optional)
• 1 teaspoon red pepper flakes
• 1 tablespoon garlic, minced/grated
• 1 tablespoon ginger, minced/grated
• 1/4 cup chicken broth (link) (or water)
• 2 tablespoons light soy sauce (or soy sauce)
• 1 tablespoon dark soy sauce (or soy sauce)
• 1 tablespoon chinkiang (Chinese black vinegar) (or balsamic vinegar)
• 1 teaspoon sugar (white or brown or palm or coconut)
• 2 teaspoons cornstarch
• 1/4 cup roasted peanuts, coarsely chopped
• 1 teaspoon toasted sesame oil
• 2 green onions, sliced

directions

1. Heat the oil in a wok or large skillet over medium-high heat, add the chicken and cook, breaking it apart as it cooks.
2. Add the bell pepper and cook for 2-3 minutes.
3. Add the mixture of the sichuan peppercorns, red pepper flakes, garlic, ginger, broth, light soy sauce, dark soy sauce, chinkiang, sugar, and cornstarch, mix and cook until the sauce thickens a bit, about 2-3 minutes.
4. Turn off the heat, mix in the peanuts, toasted sesame oil, and green onions and enjoy!

Nutrition Facts: Calories 219, Fat 12g (Saturated 1g, Trans 0), Cholesterol 83mg, Sodium 553mg, Carbs 9g (Fiber 1g, Sugars 3g), Protein 29g

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