Servings: 4 servings
Equipment
Ingredients
- 1 lb 450g boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1- inch piece of fresh ginger grated
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 cup roasted peanuts
- 4-6 dried red chilies deseeded and cut into small pieces
- 3 green onions sliced
- Salt and pepper to taste
Instructions
- Marinate the chicken - In a bowl, combine the chicken cubes, soy sauce, rice vinegar, and cornstarch. Mix well to coat the chicken evenly. Allow it to marinate for at least 15 minutes.
- Heat the oil - In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Sauté the aromatics - Add the minced garlic and grated ginger to the hot oil. Sauté for a minute until fragrant, stirring constantly.
- Stir fry the chicken - Increase the heat to high and add the marinated chicken to the skillet. Stir fry for 4-5 minutes until the chicken is cooked through and nicely browned.
- Add the vegetables and peanuts - Toss in the diced red and green bell peppers, roasted peanuts, and dried red chilies. Stir fry for an additional 2-3 minutes until the vegetables are tender-crisp.
- Season and garnish - Season the stir fry with salt and pepper to taste. Sprinkle the sliced green onions on top for a fresh burst of flavor.
Notes
The origin of Kung Pao Chicken can be traced back to the Sichuan province of China. It is a popular dish in Chinese cuisine and has gained popularity worldwide for its bold flavors.
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