Prep: 1. Chop chicken into bite-sized pieces. 2. Mix 1 tablespoon soy sauce and 2 teaspoons rice wine, cornstarch and 2 teaspoons water in a bowl. 3. Add chicken and toss; cover and refrigerate until ready to use. 4. Thinly slice/chop bell pepper, garlic, ginger, scallions, carrot and mushrooms. 5. Whisk remaining 2 teaspoons soy sauce, 1 tablespoon rice wine and 1 1/2 teaspoons cornstarch, sugar, sriracha, sesame oil and 2 tablespoons water in a bowl. Make: 1. Heat 2 tablespoons peanut oil in a skillet over medium-high heat. 2. Add chicken and stir-fry 30 seconds. Transfer to a plate. 3. Heat remaining 2 tablespoon peanut oil in skillet. 4. Add garlic, ginger, scallion whites, bell pepper, carrot and mushrooms; stir-fry until the vegetables are crisp-tender, about 5 minutes. 5. Add chicken and peanuts and stir-fry until chicken is cooked through, 8-10 minutes. 6. Stir soy sauce-chili oil mixture, add to skillet and cook until sauce thickens, about 30 seconds. 7. Top with chopped scallion greens and serve.
Want a more adventurous version of this recipe? Try our more authentic kung pao chicken in the gatheredtable library!