Kung Pao Chicken

local_grocery_store Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup peanuts, roasted
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 4 dried red chilies, chopped
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• 2 green onions, sliced
• 1 tablespoon sesame seeds, toasted

restaurant_menu Method

1. 1.In a small bowl, mix together soy sauce, rice vinegar, and hoisin sauce. Set aside.
2. 2.Heat vegetable oil in a large pan or wok over medium-high heat.
3. 3.Add chicken and stir-fry until cooked through. Remove chicken from the pan and set aside.
4. 4.In the same pan, add garlic, ginger, and dried red chilies. Stir-fry for about 1 minute until fragrant.
5. 5.Add diced bell peppers and onion to the pan. Stir-fry for another 2-3 minutes until vegetables are slightly tender.
6. 6.Return the cooked chicken to the pan and pour the sauce mixture over the ingredients. Stir to coat everything evenly.
7. 7.Add the cornstarch mixture to the pan and cook for another minute until the sauce thickens.
8. 8.Remove from heat and garnish with sliced green onions and toasted sesame seeds.
9. 9.Serve hot with steamed rice or noodles.

lightbulb_outline Tips

• chevron_rightFor extra heat, leave the seeds in the dried red chilies.
• chevron_rightYou can substitute cashews or almonds for peanuts if desired.
• chevron_rightFeel free to add more vegetables like carrots or snow peas for added crunch and color.
• chevron_rightAdjust the amount of dried red chilies according to your spice preference.