Gong Bao Chicken

• Gluten free

• Meat

  • 3 cut into 4-inch cubes 1 pound boneless, skinless chicken breasts, boneless skinless

• Produce

  • 2 Garlic cloves
  • 1 1-inch knob Ginger, root
  • 1/3 cup Peanuts, unsalted
  • 2 Red chiles, dried
  • 4 Scallions

• Condiments

  • 4 tbsp Soy sauce, light

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 tsp Sichuan peppercorns

• Oils & Vinegars

  • 2 tbsp Unroasted peanut oil or other neutral oil

Found on seriouseats.com

Description

Ingredients

• 1/3 cup unsalted peanuts
• 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
• 1 tablespoon cornstarch
• 4 tablespoons light soy sauce
• 2 tablespoons unroasted peanut oil or other neutral oil
• 1 teaspoon Sichuan peppercorns
• 2 dried red chiles, roughly chopped or crushed
• 2 garlic cloves, peeled and very thinly sliced
• 1-inch knob ginger root, peeled and very thinly sliced
• 4 scallions, trimmed and roughly chopped
• Cooked white rice, for serving

Directions

• 1. Combine the chicken, corn starch, and half the soy sauce in a small bowl. Toss the chicken until its well-coated in the mixture, and set aside. 2. Meanwhile, heat a large, dry skillet or wok over medium heat. Add the peanuts and cook, gently tossing occasionally, until theyre golden brown and fragrant, 2-3 minutes. Transfer to a plate to cool. 3. Heat the oil in the skillet or wok over medium-high heat until shimmering. Add the Sichuan peppercorns and dried chiles and cook, stirring continuously, until the chiles turn a light brown in color. 4. Turn the heat to high and add the marinated chicken. Cook for 2-3 minutes, until starting to turn golden, then add the garlic, ginger, scallions, and peanuts. Continue cooking until the chicken is cooked through, 1-2 minutes more. 5. Remove from the heat, pour the remaining soy sauce over the chicken, and serve immediately with rice.