Molly Yeh's Kung Pao Chicken | Girl Meets Farm

One of Molly's fave family holiday traditions is feasting on Chinese food on Christmas Eve, and this dish is SO easy to make at home! #GirlMeetsFarm, Sundays @ 11a|10c from 10/4/20 to 12/27/20 Get the recipe ▶https://foodtv.com/3od4piG Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Kung Pao Chicken RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr Active: 45 min Yield: 4 to 6 servings Ingredients 2 teaspoons cornstarch 3 tablespoons soy sauce 3 tablespoons rice vinegar 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes 2 tablespoons hoisin sauce 1 teaspoon sugar 2 cloves garlic One 2-inch piece ginger 2 tablespoons neutral oil 2 to 3 dried red chile peppers 1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces 1 small red bell pepper, seeded and sliced 1/2 bunch scallions, trimmed and sliced on a diagonal 1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds 1/2 cup unsalted roasted peanuts, plus more for garnish Cooked white rice, for serving Directions Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes. Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside. Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #KungPaoChicken #GirlMeetsFarm #FoodNetwork Molly Yeh's Kung Pao Chicken | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=BBCVh9mq8tc&feature=youtu.be