Kung Pao Chicken

Sichuan stir-fry of diced chicken, roasted peanuts and dried chilies in a glossy sweet-sour-savory sauce.

25 min 4 servings Medium asian

Ingredients

• 500 g chicken breast
• 1 tbsp soy sauce for marinade
• 2 tsp cornstarch
• 2 tbsp soy sauce for sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp water
• 3 tbsp sunflower oil
• 6 pcs dried red chilies
• 3 clove garlic
• 1 tbsp fresh ginger
• 3 pcs green onions
• 50 g roasted peanuts

Steps

1. Cut 500 g of chicken breast into 2 cm cubes.
2. Put the chicken in a bowl with 1 tbsp of soy sauce and 1 tsp of cornstarch.
3. Mix the chicken and marinade well.
4. Let the chicken marinate for 10 minutes.
5. Mix 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of sugar, 1 tsp of cornstarch and 2 tbsp of water in a small bowl.
6. Cut the dried chilies in half and shake out the seeds.
7. Mince 3 garlic cloves and 1 tbsp of ginger.
8. Cut 3 green onions into 2 cm pieces.
9. Heat 3 tbsp of oil in a wok over high heat.
10. Add the dried chilies and stir for 20 seconds until they darken slightly.
11. Add the chicken in a single layer and sear for 2 minutes without moving it.
12. Stir-fry the chicken for 3 more minutes until cooked through.
13. Add the garlic, ginger and green onions and stir for 30 seconds.
14. Pour the sauce into the wok.
15. Stir for 1 minute until the sauce thickens and coats the chicken.
16. Stir in 50 g of roasted peanuts and serve at once with steamed rice.