Kung Pao Chicken

🛒 Ingredients

• Chicken breast 500 g · 550 kcal
• Roasted peanuts 80 g · 450 kcal
• Dried red chilies 5 g · 15 kcal
• Sichuan peppercorns 2 g · 8 kcal
• Garlic 15 g · 20 kcal
• Ginger 20 g · 15 kcal
• Green onions 60 g · 20 kcal
• Soy sauce 60 g · 40 kcal
• Shaoxing wine 30 g · 30 kcal
• Rice vinegar 15 g · 5 kcal
• Cornstarch 15 g · 55 kcal
• Sesame oil 10 g · 90 kcal
• Vegetable oil 30 g · 270 kcal

👨‍🍳 Instructions

1. Dice chicken breast into 1-inch cubes and marinate with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and a pinch of salt for 15 minutes.
2. Prepare the sauce by whisking together 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp cornstarch, 2 tbsp water, and 1 tsp sesame oil.
3. Mince garlic and ginger, slice green onions into 1-inch pieces, and set aside dried chilies and Sichuan peppercorns.
4. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat; add chicken and stir-fry until lightly browned and cooked through, about 3-4 minutes. Remove chicken and set aside.
5. Add remaining 2 tbsp vegetable oil to the wok, then add dried chilies and Sichuan peppercorns; stir-fry for 30 seconds until fragrant, being careful not to burn.
6. Add minced garlic and ginger, stir-fry for another 30 seconds until fragrant.
7. Return cooked chicken to the wok, then pour in the prepared sauce. Stir-fry constantly until the sauce thickens and coats the chicken, about 1-2 minutes.
8. Stir in the roasted peanuts and green onions; toss briefly to combine. Serve immediately, traditionally with steamed rice.