Kung Pao Chicken

A classic Chinese stir-fry dish featuring tender chicken pieces tossed with crunchy peanuts, vibrant bell peppers, and a spicy, savory sauce. Perfectly balanced with sweet, salty, and tangy flavors.

Steps

1. Marinate the diced chicken with soy sauce and cornstarch for 10 minutes. 2. Heat vegetable oil in a pan over medium-high heat. 3. Add garlic, ginger, and sliced chili; stir-fry for 30 seconds until fragrant. 4. Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. 5. Add bell peppers and stir-fry for another 2 minutes. 6. Mix hoisin sauce, rice vinegar, and sugar in a small bowl; pour into the pan. 7. Stir well to coat the chicken and vegetables evenly. 8. Add roasted peanuts and green onions; cook for an additional minute. 9. Remove from heat and serve hot, ideally with steamed rice.

150g boneless chicken breast, diced 1 tbsp soy sauce 1 tsp cornstarch 1 tbsp vegetable oil 1 garlic clove, minced 1 small red chili, sliced 1/4 cup roasted peanuts 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 1 tsp ginger, minced 1 tbsp hoisin sauce 1 tsp rice vinegar 1 tsp sugar 1 green onion, chopped