Kung Pao Chicken

local_grocery_store Ingredients

• 500g Chicken breast, cut into bite-sized pieces
• 1/2 cup Peanuts, roasted
• 8 Dried red chili peppers, seeded and chopped
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 4 Green onions, chopped
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 teaspoon Sesame oil
• 1 teaspoon Cornstarch, dissolved in 2 tablespoons of water
• 2 tablespoons Vegetable oil
• to taste Salt

restaurant_menu Method

1. 1.In a small bowl, combine soy sauce, rice vinegar, sesame oil, and cornstarch mixture. Set aside.
2. 2.Heat vegetable oil in a wok or large skillet over high heat.
3. 3.Add chicken and stir-fry until browned and cooked through, about 5 minutes.
4. 4.Remove chicken from the wok and set aside.
5. 5.In the same wok, add dried red chili peppers, garlic, ginger, and green onions. Stir-fry for 2 minutes.
6. 6.Return the chicken to the wok and pour the sauce mixture over it.
7. 7.Stir-fry for another 2 minutes until the sauce thickens and coats the chicken evenly.
8. 8.Add roasted peanuts and stir-fry for an additional 1 minute.
9. 9.Season with salt to taste.
10. 10.Serve hot with steamed rice or noodles.

lightbulb_outline Tips

• chevron_rightFor extra heat, add more dried red chili peppers.
• chevron_rightIf you prefer a milder version, reduce the amount of chili peppers.
• chevron_rightFeel free to add your favorite vegetables like bell peppers or zucchini.