NG PAO CHICKEN

KUNG PAO CHICKEN
1 pound boneless chicken thighs, in 1" cubes
1 tablespoon dry white wine
2 teaspoons soy sauce

3 cloves garlic, minced
2 teaspoons ginger, grated
3 tablespoons oil, divided

1/4 cup unsalted roasted peanuts
1 teaspoon red pepper flakes

3/4 cup chicken broth
2 teaspoons rice vinegar
2 teaspoons sesame oil
1 tablespoon oyster sauce
1 tablespoons hoisin sauce
1/8-1/4 teaspoon sambal oelek, optional

1 red bell pepper, chopped in 1/2" pieces
1/2 teaspoon xanthan gum
3 green onions, sliced thin

Marinate the chicken with the wine and soy sauce about 10 minutes. Meanwhile, combine the garlic, ginger and 1 tablespoon oil in a small bowl; set aside. Combine the peanuts and chili flakes in a small bowl. In a measuring cup, mix the broth, vinegar, sesame oil, oyster sauce, hoisin sauce and sambal oelek, if using.

Heat 1 tablespoon oil in a 12-inch nonstick skillet or wok over high heat. Add the chicken and cook without stirring 2 minutes to brown one side; stir and cook 1 1/2-2 minutes longer until the chicken is no longer pink. Add the peanuts and chili flakes. Cook until the peanuts begin to darken slightly, 30-40 seconds. Remove the chicken and peanuts from the skillet.

Heat the remaining tablespoon oil in the skillet. Cook the red bell pepper until slightly softened about 45 seconds. Push the peppers to the sides of the skillet; add the garlic and ginger mixture and cook 10-15 seconds until fragrant. Mix with the peppers. Return the chicken and peanuts to the skillet. Lightly sprinkle with the xanthan gum then quickly mix in. Add the sauce mixture and cook until thickened. Stir in the green onions.

Makes 4 servings
Do not freeze

Per Serving: 259 Calories; 21g Fat; 12g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

I saw them make this on the America's Test Kitchen TV show. The original was thickened with cornstarch but xanthan gum works fine. I added the sambal oelek for more heat. Leave it out if you don't like your food hot. Mine came out quite fiery but I liked it very much. Although the hoisin and oyster sauces are pretty carby, you don't use that much. They are important for the flavor of this dish so don't leave them out. Click the photo to see a close-up.

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