Homemade P.F. Chang's Style Kung Pao Chicken

Instructions

1. 1

   **1. Marinate Chicken:** In a medium bowl, combine the cut chicken pieces with 2 tbsp low-sodium soy sauce, 1 tbsp rice wine vinegar, 1 tbsp cornstarch, and 1 tsp sesame oil. Mix well and let marinate for at least 15 minutes while you prepare other ingredients (or up to 30 minutes in the refrigerator).

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   **2. Prepare Sauce:** In a small bowl, whisk together all sauce ingredients: 1/4 cup low-sodium soy sauce, hoisin sauce, 1 tbsp rice wine vinegar, brown sugar, chili garlic sauce, 1 tsp sesame oil, 1 tsp cornstarch, and chicken broth/water. Set aside.

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   **3. Prep Vegetables & Aromatics:** Mince ginger and garlic. Chop onion and bell pepper. Slice green onions for garnish.

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   **4. Cook Chicken:** Heat 1 tbsp vegetable oil in a large wok or large skillet over medium-high heat until shimmering. Add half of the marinated chicken in a single layer and cook for 2-3 minutes per side until browned and cooked through. Remove chicken to a clean plate. Add remaining 1 tbsp vegetable oil and cook the rest of the chicken, then remove and set aside.

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   **5. Sauté Aromatics & Vegetables:** Reduce heat to medium. Add the dried red chilies and optional Sichuan peppercorns (if using) to the pan and stir-fry for 30 seconds until fragrant (be careful not to burn them). Add the minced ginger and garlic and stir-fry for another 30 seconds until fragrant.

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   **6. Add Vegetables:** Add the chopped yellow onion and red bell pepper to the pan. Stir-fry for 2-3 minutes until vegetables are tender-crisp.

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   **7. Combine & Sauce:** Return the cooked chicken to the pan with the vegetables. Give the prepared sauce a quick whisk again (as cornstarch settles) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.

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   **8. Finish:** Remove from heat. Stir in the roasted peanuts. Garnish with sliced green onions and serve immediately with steamed rice.