It’s a dish that’s so addictive, you’ll find yourself saying, “Who needs a roller coaster when you have Kung Pao Chicken?”
Kung Pao Chicken is a popular Chinese dish known for its spicy and savory flavors. Here’s a recipe for preparing Kung Pao Chicken:
Ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup unsalted peanuts
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce (adjust according to spice preference)
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 1 teaspoon sugar
- Optional garnish: sliced green onions and sesame seeds
- Cooked rice, for serving
Instructions:
- In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, cornstarch-water mixture, and sugar. Set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the diced chicken to the hot oil and stir-fry for about 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the pan and set aside.
- In the same pan, add the minced garlic and diced onion. Stir-fry for about 1-2 minutes until the onion starts to soften.
- Add the diced bell peppers to the pan and continue to stir-fry for another 2-3 minutes, or until the peppers are slightly tender.
- Return the cooked chicken to the pan and add the peanuts.
- Pour the sauce mixture over the chicken and vegetables. Stir well to coat everything evenly.
- Continue cooking for a few minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
- Remove from heat and garnish with sliced green onions and sesame seeds if desired.
- Serve the Kung Pao Chicken hot over cooked rice.
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