Simplified Kung Pao Chicken

Directions

• Marinate Chicken – Whisk 2 tbsp of soy sauce, all of the dry sherry, and 1 tbsp cornstarch. Add chicken, mix well, and marinate for 15 minutes at room temperature.
• Chop Vegetables – Chop bell pepper, celery, and slice scallions and garlic. Set aside.
• Prepare Sauce – Mix together balsamic vinegar, remaining soy sauce, hoisin sauce, sesame oil, sugar, remaining cornstarch, red pepper flakes, ground ginger, and water.
• Stir-fry Vegetables – Heat half of the oil in a skillet over high heat, add bell pepper and celery, and stir-fry for 5 minutes. Transfer to a bowl.
• Cook Chicken – In the same skillet, add oil in increments and cook chicken in batches until golden and just cooked through, approximately 3 minutes per batch.
• Add Garlic and Scallions – Add remaining oil, garlic, and scallions, and cook for 30 seconds.
• Combine and Simmer – Return all chicken and veggies to the skillet, pour in sauce, and simmer until thickened, about 30 seconds. Stir in peanuts and serve.