Kung Pao Chicken

Savor the bold flavors of Kung Pao Chicken, a classic Chinese dish that combines tender chicken, crunchy peanuts, and a hint of spice. Perfect for a weeknight dinner that brings the taste of Sichuan to your table.

• 500 grams boneless chicken breast
• 3 tablespoons soy sauce
• 2 tablespoons Chinese Shaoxing wine
• 1 tablespoon cornstarch
• 4 tablespoons vegetable oil
• 4 dried red chilies
• 1 cup roasted peanuts
• 1 bell pepper green bell pepper
• 3 cloves garlic
• 2 tablespoons sugar

Method

1. 1

   In a bowl, mix together the chicken pieces, soy sauce, Shaoxing wine, and cornstarch. Let it marinate for about 10 minutes.

2. 2

   Heat 2 tablespoons of vegetable oil in a wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove and set aside.

3. 3

   In the same wok, add the remaining oil. Add the dried red chilies and stir-fry for about 30 seconds until fragrant.

4. 4

   Add minced garlic and diced bell pepper. Stir-fry for another 2 minutes until the bell pepper is slightly tender.

5. 5

   Return the cooked chicken to the wok, stir in the sugar, and mix well to combine all the ingredients. Cook for another 1-2 minutes.

6. 6

   Finally, add the roasted peanuts and stir to incorporate. Adjust seasoning if needed.

7. 7

   Serve hot with steamed rice.