Kung Pao Chicken

Spicy and Savory Kung Pao Chicken with Crunchy Peanuts

Ingredients:

1 lb (450g) boneless, skinless chicken breast, diced

3 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 bell pepper, diced

1/2 cup unsalted roasted peanuts

3 green onions, chopped

2 cloves garlic, minced

1 tablespoon ginger, minced

1-2 tablespoons Sichuan peppercorns (adjust to taste)

2-3 dried red chilies (adjust to taste)

Salt and pepper to taste

Directions:

In a bowl, combine the diced chicken, 1 tablespoon of soy sauce, rice vinegar, and cornstarch. Mix well and let marinate for 15-20 minutes.

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the Sichuan peppercorns and dried red chilies. Stir-fry for about 30 seconds until fragrant.

Add the garlic, ginger, and bell pepper to the skillet. Stir-fry for 2-3 minutes until the bell pepper is tender-crisp.

Return the cooked chicken to the skillet and add the remaining soy sauce. Stir well to combine and cook for an additional 2 minutes.

Stir in the roasted peanuts and chopped green onions. Season with salt and pepper to taste. Cook for another minute, then remove from heat.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 350 kcal | Servings: 4 servings