Kung pao chicken

Ingredients

• boneless skinless chicken breast150g
• vegetable oil1 tbsp
• dried red chilies10 piece
• Sichuan peppercorns1 tsp
• soy sauce1 tsp
• Shaoxing wine1 tsp
• cornstarch1 tsp
• garlic minced1 clove
• ginger minced1 tsp
• dark soy sauce1 tsp
• rice vinegar1 tsp
• sugar1 tsp
• water2 tbsp
• roasted peanuts15g
• green onions chopped10g

Instructions

1. 1

   Step 1

   Cut 150g boneless, skinless chicken breast into bite-sized cubes.

2. 2

   Step 2

   Marinate chicken with 1 tsp soy sauce, 1 tsp Shaoxing wine, and 1 tsp cornstarch for 10 minutes.

3. 3

   Step 3

   Heat 1 tbsp vegetable oil in a wok over medium-high heat, add 10 dried red chilies and 1 tsp Sichuan peppercorns, stir-fry until fragrant.

4. 4

   Step 4

   Add marinated chicken and stir-fry until cooked through, about 5-6 minutes.

5. 5

   Step 5

   Add 1 minced garlic clove and 1 tsp minced ginger, stir-fry for 30 seconds.

6. 6

   Step 6

   Mix 1 tbsp soy sauce, 1 tsp dark soy sauce, 1 tsp rice vinegar, 1 tsp sugar, and 2 tbsp water; pour into wok and stir to coat chicken.

7. 7

   Step 7

   Add 15g roasted peanuts and chopped green onions, stir-fry for another minute.

8. 8

   Step 8

   Serve hot with steamed rice or vegetables if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Kung pao chicken can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.