kung pao chicken 

Adapted from Pearl Han and Grace Han 

Ingredients:

¾ pound boneless, skinless chicken breasts, cut into 1/2-inch chunks 

2 tablespoons soy sauce, divided

1 ½ teaspoons cornstarch, divided

Kosher salt and freshly ground pepper

1 tablespoon balsamic vinegar 

1 ½ teaspoons sugar
2 tablespoons grapeseed oil

Pinch red pepper flakes, to taste

2 tablespoons roasted salted peanuts, optional

Directions:

Mix the chicken, 2 teaspoons soy sauce, ¾ teaspoon cornstarch, and a pinch of salt and pepper in a bowl until evenly coated. Let sit while you prepare the sauce. 

Stir the vinegar, sugar, remaining 1 ½ tablespoons soy sauce and ¾ teaspoon cornstarch in a small bowl. 

Heat the oil in a large nonstick skillet over medium heat. Add the chicken in a single layer. Cook, without moving the pieces, until the bottoms are dark golden brown, 3 to 5 minutes. 

With a large spatula flip the chicken in portions. Cook just until the meat just loses its pinkness, 1 to 2 minutes more. Add a pinch of red pepper flakes. Stir the sauce and pour it into the pan. Stir until the sauce thickens and evenly coats the chicken. Stir in the peanuts. Serve immediately.

Serves 2