I have exactly one cup of peanuts left in my pantry so one dish came to mind, Kung Pao Chicken!
While it was easy to cook, there’s a bit of a prep needed as the peanuts, chicken and sauce are prepared separately. But otherwise, it tasted nice! Kung Pao Chicken is a pretty popular Chinese dish that is always a staple in Chinese restaurants. So being able to cook this is great!
Kung Pao Chicken
Ingredients
Roasted peanuts
- 2 Tsp olive oil
- 1 Cup raw peanuts skin Removed
chicken marinade
- 350 Grams chicken breast fillet cut into cubes
- 1 Tsp olive oil
- 1 Tsp cornstarch
- 1/8 Tsp salt
- 1 Tsp shaoxing wine
- 1 Pinch white pepper
Sauce
- 1.5 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- 1 Tsp brown sugar
- 3 Tbsp water
- 1 Tsp cornstarch
Main ingredients
- 3 Tbsp olive oil
- chicken marinade
- 4 Cloves garlic minced
- 1 Tsp minced ginger
- 4 Pieces dried red chilies chopped
- 1/2 Tsp Sichuan peppercorns
- 2 Pieces leeks white part only, chopped
- sauce
- roasted peanuts
Instructions
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In a wok, heat oil over medium heat.
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Add peanuts and cook for 3 minutes. Take off peanuts from the wok and set aside.
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In a bowl, marinate chicken with marinade ingredients. Combine well and set aside for 20 minutes.
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In another bowl, mix all sauce ingredients. Mix well and set aside.
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In the same wok where we cooked the peanuts, heat oil over high heat.
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Add the marinated chicken and cook until chicken is done. Remove chicken from wok and set aside.
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In the same wok, add oil. Then add garlic, ginger, chilies & Sichuan peppercorns. Cook for 2 minutes.
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Add chicken back into the wok. Add scallions and sauté for 2 minutes.
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Add sauce mixture to the wok and combine with rest of ingredients. Cook for another minute.
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Add roasted peanuts and mix with rest of ingredients. Stir fry for another minute.
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Serve and enjoy!
Recipe Notes
Inspired by The Woks of Life.
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