Kung Pao Chicken Recipe
A classic Chinese dish with a spicy, tangy sauce and crunchy peanuts.
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Main Ingredients
- 500 g Chicken breast, diced
- 1 cup Peanuts unsalted
- 2 tablespoon Soy sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Cornstarch
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 4 Dried red chilies
- 2 tablespoon Vegetable oil
- 2 stalks Green onions, chopped
1. In a bowl, mix chicken with cornstarch and a bit of soy sauce. Set aside.
2. Heat oil in a wok over medium-high heat. Add dried chilies and stir-fry until fragrant.
3. Add chicken and cook until browned. Remove and set aside.
4. In the same wok, add garlic and ginger. Stir-fry for a minute.
5. Add soy sauce, hoisin sauce, and rice vinegar. Mix well.
6. Return chicken to the wok. Add peanuts and green onions. Stir-fry for another 2-3 minutes.
7. Serve hot with rice.
Calories: 450kcal | Carbohydrates: 15g | Protein: 35g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 75mg | Sodium: 800mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg