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Kung Pao Chicken

by Pierce Abernathy

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 1 lb
    chicken breast, chopped (455 g)
  • 1 tablespoon
    sesame oil
  • 1 zucchini, diced
  • 1 red pepper, diced
  • ¼
    30 g
    peanuts 30 g
  • 8 dried chili pods, dried
  • 3 garlic cloves
  • 1 bunch green onion, sliced
  • 2 tablespoons
    ginger
  • 1 tablespoon
    soy sauce
  • 1 tablespoon
    sugar
  • 1 teaspoon
    rice vinegar
  • 2 tablespoons
    water
  • 2 tablespoons
    cornstarch

Marinade

  • 1 tablespoon
    soy sauce
  • 1 tablespoon
    sesame oil
  • 1 tablespoon
    cornstarch
  • 1 tablespoon
    rice wine

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Preparation

  1. In a medium bowl, combine chicken with all the marinade ingredients in a bowl. Let marinate for at least 10 minutes.
  2. In an oiled pan, cook chicken on medium-high heat until cooked through on both sides. Remove from pan.
  3. Add sesame oil, zucchini, and red pepper, and sauté in pan for 3 minutes.
  4. Add peanuts and sauté for another 3 minutes.
  5. Add dried chilies, garlic, ginger, and green onion, and sauté until vegetables are tender.
  6. Add chicken, soy sauce, rice vinegar, sugar, and cornstarch slurry, and sauté until well mixed.
  7. Garnish with more green onion and serve with rice.
  8. Enjoy!
 

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