Kung Pao Chicken

local_grocery_store Ingredients

• 2 Chicken breasts, boneless, skinless, cut into bite-sized pieces
• 2 tablespoons Cornstarch
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Sesame oil
• 1 tablespoon Sugar
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 6 Dried red chili peppers, seeded and chopped
• 1/2 cup Peanuts, roasted
• 4 Green onions, chopped
• 2 tablespoons Vegetable oil

restaurant_menu Method

1. 1.In a bowl, combine cornstarch, soy sauce, rice vinegar, sesame oil, and sugar. Mix well.
2. 2.Add the chicken pieces to the bowl and toss to coat. Let it marinate for 10 minutes.
3. 3.Heat vegetable oil in a wok or large skillet over high heat.
4. 4.Add garlic, ginger, and dried red chili peppers. Stir-fry for 1 minute until fragrant.
5. 5.Add the marinated chicken to the wok and stir-fry for 5-6 minutes until cooked through.
6. 6.Add peanuts and green onions to the wok. Stir-fry for another 2 minutes.
7. 7.Serve hot with steamed rice or noodles.

lightbulb_outline Tips

• chevron_rightFor an extra kick, add more dried red chili peppers.
• chevron_rightYou can substitute the chicken with tofu or shrimp for a different twist.
• chevron_rightGarnish with additional chopped green onions and roasted peanuts for added flavor and crunch.