Kung Pao Chicken Recipe

Kung Pao Chicken Recipe

Ingredients:

• 1 lb boneless, skinless chicken breasts

• 2 tablespoons oyster sauce

• 2 1/2 tablespoons cooking oil

• 10 small dried red chilies

• 4 teaspoons minced garlic

• 2 stalks celery, diced

• 1 red bell pepper, cut into cubes

• 2 teaspoons cornstarch mixed with 1 tablespoon water

• 1/3 cup roasted peanuts

Sauce:

• 3 tablespoons dry sherry

• 1/4 cup Chinese black vinegar or balsamic vinegar

• 1/4 cup chicken broth

• 1 tablespoon soy sauce

• 2 tablespoons hoisin sauce

• 2 teaspoons sesame oil

• 2 teaspoons chili garlic sauce

• 2 teaspoons sugar

Method:

1. Cut the chicken breasts into cubes. Marinade the chicken with oyster sauce for 10 minutes

2. Combine sauce ingredients in a bowl and set aside

3. Heat the wok and 2 tablespoons cooking oil over high heat and stir fry the dried chili for about 15 seconds

4. Add chicken and stir fry for 2 minutes and remove them from wok, set aside

5. Add the remaining 1/2 tablespoon of oil to wok, stir fry the garlic for 15 seconds. Add in celery, bell pepper and stir fry for 2 minutes

6. Put in the chicken and chili, stir fry for another 1 minute. Add sauce and simmer for 5 minutes.

7. Add cornstarch and stir it until the sauce thickened. Add peanuts and stir for another 30 seconds

8. Ready to serve