How to make Kung Pao Chicken

Kung Pao Chicken is a classic Chinese dish known for its spicy and savory flavors. Here’s a recipe to help you make it at home:

Ingredients:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup unsalted peanuts
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 dried red chili peppers, chopped (adjust according to your spice preference)
• 1/2 cup diced bell peppers (red, green, or a mix)
• 1/2 cup diced zucchini
• 1/2 cup diced carrots
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Salt to taste

Instructions:

1. In a small bowl, mix together soy sauce, rice vinegar, and hoisin sauce. Set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat.
3. Add minced garlic, ginger, and chopped dried red chili peppers. Stir-fry for about 30 seconds until fragrant.
4. Add chicken pieces to the wok and stir-fry until they are lightly browned and cooked through. This should take around 5-7 minutes.
5. Add the diced bell peppers, zucchini, and carrots to the wok. Continue stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
6. Pour in the sauce mixture prepared earlier and mix well with the chicken and vegetables.
7. Add the peanuts to the wok and stir to combine.
8. Stir in the cornstarch-water mixture to thicken the sauce. Cook for an additional 1-2 minutes until the sauce has thickened.
9. Taste the dish and add salt if needed.
10. Garnish with chopped green onions and give it a final stir.
11. Remove from heat and serve the Kung Pao Chicken hot with steamed rice or noodles.

Enjoy your homemade Kung Pao Chicken! Adjust the spice level by adding more or fewer dried red chili peppers according to your preference.