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Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Ingredients: 400g chicken breast; 50g peanuts; 1 red bell pepper; 1 green bell pepper; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 cloves garlic; 1 tablespoon ginger; 2 tablespoons vegetable oil; 1 tablespoon cornstarch; 2 dried red chilies; 1 tablespoon sugar

30 min 270 kcal per serving Medium

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Ingredients

4 Servings

chicken breast400 g
peanuts50 g
red bell pepper1 piece
green bell pepper1 piece
soy sauce2 tablespoons
rice vinegar1 tablespoon
garlic2 cloves
ginger1 tablespoon
vegetable oil2 tablespoons
cornstarch1 tablespoon
dried red chilies2 pieces
sugar1 tablespoon

Instructions

1
Cut the chicken breast into bite-sized pieces and set aside.
2
In a small bowl, mix the soy sauce, rice vinegar, and cornstarch to create a marinade.
3
Add the chicken pieces to the marinade and let them sit for at least 15 minutes.
4
While the chicken is marinating, chop the red and green bell peppers into small squares.
5
Mince the garlic and ginger.
6
Heat the vegetable oil in a large pan or wok over medium-high heat.
7
Add the dried red chilies to the oil and stir-fry for about 30 seconds until they darken.
8
Add the marinated chicken to the pan and stir-fry until it is cooked through, about 5-7 minutes.
9
Add the minced garlic and ginger to the pan and stir-fry for another minute.
10
Add the chopped bell peppers and peanuts to the pan and stir-fry for 2-3 minutes until the peppers are tender-crisp.
11
Sprinkle the sugar over the mixture and stir well to combine all the flavors.
12
Serve the Kung Pao Chicken hot with steamed rice or noodles.