Easy Kung Pao Chicken Recipe
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Ingredients
- chicken
- 250gms Boneless Chicken cut into cubes
- 2tbsp cornstarch
- 2tbsp dark soy sauce
- 1tbsp vinegar
- Kung Pao Sauce
- 2tbsp dark soy sauce
- 1cup chicken brothI just boiled 2 cubes of chicken
- 1tbsp cornstarch
- Stir-Fry
- 2tbsp peanut oil divided
- 2cloves garlic minced
- 1tsp ginger minced
- 1inch small redyellow and green bell pepper cut into small 3/4cubes
- 1carrot cut into discs
- 10dried Red chillies
- 1onion cut into cubes
- 2tbsp peanuts dry-roasted
- 1bunch green onions chopped
Instructions
- For the Chicken
- Coat the chicken with the corn starch, ensuring each chicken piece is covered with the soy and vinegar too. Set aside.
- Add 2 tbsp of the peanut oil to a hot wok and toss in the chicken. Sauté until chicken is cooked through. Transfer to a plate.
- For the sauce: In a small bowl whisk together all the sauce ingredients and set aside.
- For the Stir-Fry: Add 2 tbsp of peanut oil to the wok and heat. Stir in the garlic, ginger, onion, carrot bell pepper and stir-fry for 1 minute. Add the dry red chillies now but I just added little chilli flakes. Pour in the sauce and bring to a boil, while stirring. The sauce will start to thicken. Once the sauce thickens slightly, add the chicken and stir everything together so that everything is coated in the dark sauce. Turn off the flame and garnish with the green onions and the roasted peanuts.
- Your Easy Kung Pao Chicken Recipe is ready to be served. This chicken is full of flavours and floats in a silky gravy cooped up with rice or noodles.
- Serve: Serve this Easy Kung Pao Chicken Recipe over cooked Basmati rice, fried rice or also over noodles.
Recipe Notes
- Use zucchini instead of carrot
- You can use dried red chillies
- Add more veggies of your choice.
- Add salt to taste.
