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Food Network personality, chef + cookbook author Jet Tila shares a stir-fry recipe for two that's perfect for date night: spicy Kung Pao Chicken. Check out Jet and his wife Ali on their date-night couples cooking course on the Food Network Kitchen app.
Jet's Pro Tip: Marinate the chicken, cover and refrigerate up to 3 days in advance.
For more inspired chicken dinners, check out Curtis Stone's Fried Chicken, Jason Smith's Honey-Bourbon Glazed Chicken With Wild Rice, and Rach's White Wine Chicken, Beer Can-Style.
- 1½ pounds chicken breast, thinly sliced
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 teaspoons canola oil
- 1 teaspoon soy sauce
- 3 tablespoons Chinese chili garlic sauce or to taste
- ⅓ cup oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons grapeseed or other neutral oil
- 2 cloves garlic, grated or chopped
- About ¼ cup dried chile de Arbol or other dried chiles of your choice (use less for less spice)
- ½ red bell pepper, cut into large matchsticks or large dice
- ½ green bell pepper, cut into large matchsticks or large dice
- ½ medium onion, cut into large matchsticks or large dice
- ½ cup roasted cashews
- 2 scallions, whites thinly sliced on the bias and greens cut into 1-inch-long pieces
- Pinch white pepper
To marinate the chicken, place the sliced chicken in a medium bowl. Add baking soda, corn starch, oil and soy sauce and stir evenly to combine.
For the sauce, combine the chili garlic sauce, oyster sauce, hoisin, soy sauce and rice vinegar in a small bowl.
For the stir-fry, heat a large sauté pan or wok over high heat for about 1 minute. When the pan begins to smoke, swirl in the oil, garlic, and chilies. Stir and scrape until the garlic is light brown, taking care to not burn it. Toss the chicken into the pan and stir constantly until the chicken just starts to turn opaque and is fragrant. Stir in the bell peppers, onion and nuts, and cook for about 1 minute, until the onion begins to turn translucent.
Stir in the sauce and pinch of pepper and cook, stirring, until the sauce coats everything and thickens. Stir in scallion greens and cook for another minute or until the chicken is cooked through. Stir in the remaining scallions and serve.