KUNG PAO CHICKEN OVER NOODLES

Kung Pao Chicken is a Chinese dish from the province of Sichuan. It can be very spicy but you can control the spice by adding only red pepper flakes instead of dried chile peppers or none at all. You can substitute 1 ½ pounds shrimp for the chicken, just stir-fry for 1 minute before adding the celery and bell pepper.

Kung Pao Sauce
¼ cup low sodium soy sauce

¼ cup dry sherry

1 T brown sugar

1 T honey

2 T grated or minced ginger

1 T hoisin sauce 

1 T rice vinegar

2 t Sriracha

1 T cornstarch

¼ cup water.

2 T peanut oil or avocado oil

6 dried chile peppers, left whole or ½ t red pepper flakes

4 boneless, skinless chicken breasts or 6 boneless, skinless chicken thighs, diced

3 stalks celery, finely sliced

1 large red bell pepper, cut into bite-size chunks
3 cloves garlic, minced or pressed

1 cup unsalted peanuts

1 lb fresh chow mein noodles

4 scallions, sliced

In a bowl or glass measuring cup, mix together, the soy, sherry, brown sugar, honey, ginger, hoisin, vinegar, and Sriracha.

In a small bowl, mix together the cornstarch and water and then stir into the soy sauce mixture and set aside.

In a wok or large cast-iron skillet heat the oil over high heat.

Add the chile peppers and stir a minute.

Add the chicken and fry until cooked through about 3 to 4 minutes.

Add the celery, red bell pepper, and garlic and cook another 2 minutes.

Pour in the soy sauce mixture and cook until thickened, about 2 minutes.

Add the peanuts and toss to combine.

Serve over fresh noodles and garnish with sliced scallions.

Serves 4