Kung Pao Chicken

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cut chicken into 1" pieces

Step 2

Create marinade: Mix Chicken, 1 tsp dark soy sauce, 1 tbsp light soy sauce, 1/4 tsp white pepper, 1/2 tsp kosher salt, 1 tbsp shaoxing wine, 1 tbsp cornstarch, and 1 tbsp avocado oil and let marinade for 20 minutes

Step 3

Start cooking rice

Step 4

Creat sauce: Mix 1 tbsp light soy sauce, 1 tbsp rice vinegar, 1 tsp dark soy sauce, 1 tbsp shaoxing wine, 1/4 tsp msg, 1 tbsp sugar, 1/2 cup chicken stock, and 1/2 tbsp cornstarch and set aside

Step 5

In a wok over high heat, add 3 tbsp avocado oil and add chicken. Cook until cooked through and set aside (4-5 minutes)

Step 6

Cook Zucchini and bigger green onions in remaining oil (add some oil if needed for next step) and set aside with chicken.

Step 7

In remaining oil over medium high heat, fry chilis and szechuan peppercorn powder for ~15 seconds then add garlic for another ~15 seconds. Add back chicken and sauce. Continue cooking until sauce has thickened.

Step 8

Add scallion whites and cook for ~30 seconds to combine and serve over rice