7 Spice Kung Pao Chicken
Recipe by Adapted from Food & Wine magazine
Quick & Easy Meals
30-Minute Meals
You might think twice about ordering out for Chinese when you see how easy and delicious this weeknight meal is to make.
Serves
6 to 8 servings
Prep Time
10 minutes
Cooking Time
15 minutes
Ingredients
2 lbs. boneless, skinless chicken thighs, cut into 1-inch pieces 12 Tbsp. soy sauce, divided 5 Tbsp. sherry, divided 4 Tbsp. cornstarch, divided 6 Tbsp. rice vinegar, divided
Shichimi Togarashi
4 tsp. Shichimi Togarashi, divided
5 tsp. granulated sugar
2 Tbsp. sesame oil
3/4 cup water
Minced Garlic
1 tsp. Minced Garlic
3 Tbsp. vegetable oil
1 (3-inch) piece fresh ginger, peeled and thinly sliced
Crushed Red Pepper Flakes
1 tsp. Crushed Red Pepper Flakes
1 cup whole unsalted cashews
6 scallions, cut into 1-inch slices
Directions
In a large zip top bag, place chicken pieces, 2 Tbsp. soy sauce, 2 Tbsp. sherry, 2 Tbsp. cornstarch, 1 Tbsp. rice vinegar and 2 tsp. Shichimi. Mix to coat chicken thoroughly and place in the refrigerator to marinate for 15 min. or longer. In a medium bowl, mix together remaining soy sauce, sherry, cornstarch and vinegar with sugar, sesame oil, water and garlic and set aside. Heat oil in a wok over medium-high heat. Add chicken with marinade to the wok and lightly brown chicken pieces on all sides, 5 to 6 min. Stir in ginger, remaining Shichimi, prepared sauce mixture and crushed red pepper and cook for 3 to 4 min. Add cashews and cook until lightly browned, 2 to 3 min. Stir in scallions and remove from heat.
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