🥡 Kung Pao Chicken

The dish that makes you skip the takeout menu and cook it yourself.

• 30 minTotal time
• 🍳 I can cook a littleDifficulty
• 540kcal
• 3Portions

• 🍗 Chicken
• 🍚 Rice
• 🍜 Asian
• 🥡 Chinese
• 🌶️ Spicy
• 🍳 One pan

Ingredients

• 500g chicken breast, diced
• 1 tbsp soy sauce (for marinating) + 1 tbsp for the sauce
• 1 tsp cornstarch
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce or ketchup
• 6-8 dried chili peppers
• 1/2 cup roasted peanuts
• 1 clove garlic and a piece of ginger, minced
• Bell pepper, diced, and spring onion

How to make it

1. Marinate the diced chicken in 1 tbsp soy sauce and the cornstarch for 10 minutes.
2. In a small bowl, mix the remaining soy sauce, rice vinegar and hoisin sauce to make the kung pao sauce.
3. Heat oil in a wok or large pan and stir-fry the chicken until golden and cooked through; set aside.
4. In the same pan, stir-fry the dried chilies, garlic, ginger and bell pepper for 2 minutes.
5. Return the chicken to the pan, pour in the sauce and stir until it thickens and coats everything.
6. Toss in the peanuts and spring onion at the end and serve with white rice.