Chicken Kung Pao
Generated on: May 22, 2024
Ingredients
- Chicken breast500 g
- Red bell pepper1
- Green bell pepper1
- Roasted peanuts100 g
- Dried red chili peppers5
- Green onions2
- Garlic3 cloves
- Ginger1 tbsp
- Vegetable oil3 tbsp
- Jasmine rice (cooked)400 g
sauce:
- Soy sauce3 tbsp
- Rice vinegar1 tbsp
- Hoisin sauce1 tbsp
- Sugar1 tsp
- Cornstarch1 tsp
- Water2 tbsp
Directions
- 1
Cut the chicken breast into bite-sized pieces.
- 2
Dice the red and green bell peppers into chunks.
- 3
Mince the garlic and ginger, and slice the green onions thinly.
- 4
In a bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, and cornstarch with water to make the sauce.
- 5
Heat vegetable oil in a wok over high heat.
- 6
Add the dried red chili peppers and stir-fry for 1 minute.
- 7
Add the minced garlic and ginger, and cook for another 30 seconds until fragrant.
- 8
Add the chicken pieces and stir-fry until cooked through and slightly browned.
- 9
Add the bell peppers and continue stir-frying until they are crisp-tender.
- 10
Pour in the sauce mixture and stir continuously until the sauce thickens and coats the chicken and vegetables evenly.
- 11
Add roasted peanuts and mix well.
- 12
Serve the Chicken Kung Pao over a bed of steamed jasmine rice and garnish with sliced green onions.
Enjoy your food!
