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Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Ingredients: 1 pound boneless, skinless chicken breast; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 2 tablespoons vegetable oil; 1/2 cup unsalted roasted peanuts; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 4 dried red chilies; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 2 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 1 tablespoon sesame oil; 2 green onions, chopped

30 min 600 kcal per serving Medium

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Ingredients

4 Servings

boneless, skinless chicken breast1 pound
soy sauce2 tablespoons
cornstarch1 tablespoon
vegetable oil2 tablespoons
unsalted roasted peanuts0,5 cup
red bell pepper1 medium
green bell pepper1 medium
dried red chilies4 pieces
garlic3 cloves
ginger1 tablespoon
rice vinegar2 tablespoons
hoisin sauce2 tablespoons
sesame oil1 tablespoon
green onions2 pieces

Instructions

1
Cut the chicken breast into bite-sized pieces and place them in a bowl.
2
Add 1 tablespoon of soy sauce and the cornstarch to the chicken, mixing well to coat. Let it marinate for 15 minutes.
3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
4
Add the marinated chicken to the skillet and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
5
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
6
Add the dried red chilies, minced garlic, and minced ginger, stir-frying for about 30 seconds until fragrant.
7
Add the chopped red and green bell peppers to the skillet and stir-fry for 3-4 minutes until they start to soften.
8
Return the cooked chicken to the skillet.
9
Add the remaining 1 tablespoon of soy sauce, rice vinegar, hoisin sauce, and sesame oil to the skillet, stirring to combine.
10
Add the unsalted roasted peanuts and chopped green onions, stirring everything together until well mixed and heated through.
11
Serve the Kung Pao Chicken hot, garnished with additional green onions if desired.