Skip takeout, and instead make this easy and lighter version of spicy kung pao chicken with plenty of red peppers, broccoli and peanuts.
3 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
2 teaspoons peanut oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch
1 pound boneless skinless chicken breasts or thighs, cut into 1-inch pieces
2 tablespoons vegetable oil
3 scallions, sliced thinly, white and green parts separated
1 tablespoon minced fresh ginger
2 garlic cloves, minced
4 dried red chilies, halved
1 red bell pepper, cut into 1-inch pieces
3 ounces broccoli florets
1 cup salted roasted peanuts
Brown rice for serving
In a medium bowl, whisk together 2 tablespoons soy sauce, rice wine vinegar, peanut oil, salt, pepper and cornstarch. Add the chicken and marinate for 30 minutes.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Cook the chicken in a single layer until it has browned and is almost cooked through, about 2-3 minutes per side. Remove the chicken from the wok and transfer to a plate.
Add the remaining vegetable oil to the wok. Sauté the white parts of the scallions, ginger, garlic and chilies until fragrant, about 1 minute. Add the peppers and broccoli sautéing until they begin to soften, about 3 minutes. Add the chicken, peanuts and remaining soy sauce simmering until it has thickened, about 2 minutes. Toss in the scallion greens and serve with rice.