Kung Pao Chicken
Ingredients:
1 lb chicken breast, diced
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup roasted peanuts
4-6 dried red chilies
2 cloves garlic, minced
1 tbsp fresh ginger, minced
For the Sauce:
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water
Instructions:
Toss chicken with soy sauce and cornstarch. Set aside for 15 minutes.
Heat sesame oil in a skillet or wok and stir-fry the chicken until golden. Remove and set aside.
In the same skillet, stir-fry garlic, ginger, and dried chilies until fragrant.
Add bell peppers and cook for 2-3 minutes.
Return the chicken to the skillet, add peanuts, and toss.
Pour in the sauce mixture and cook until it thickens and coats the chicken.
Serve over steamed rice and enjoy this flavorful, spicy classic!
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