Kung Pao Chicken
Kung Pao chicken is a classic Sichuan dish from the Szechuan Province of China. It is a stir-fry dish made with chicken, peanuts, vegetables, and a chili and soy sauce based marinade. It is a spicy, sweet, and savory dish that is sure to have you coming back for more.
This dish can be made with cubed chicken or chicken strips, stir-fried with diced vegetables, and a flavorful marinade. The marinade is made with soy sauce, rice vinegar, chili paste, garlic, and ginger. The peanuts and vegetables add a nice crunch and the spicy-sweet elements of the marinade give the dish its signature flavor.
Kung Pao Chicken is a traditional Chinese dish that has become popular all over the world. It can be found in many Chinese restaurants and is a great dish to make at home. With this recipe, you will be able to make a delicious Kung Pao Chicken dish in no time!
- 2 chicken breasts, cubed
- 2 tablespoons vegetable oil
- 1/4 cup peanuts
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon chili paste
- Salt and pepper, to taste
- In a medium bowl, combine chicken cubes, soy sauce, rice vinegar, sugar, ginger, garlic, and chili paste and mix until everything is well combined.
- In a large pan or wok, heat vegetable oil over high heat. Add peanuts and cook for 2 minutes until lightly browned.
- Add diced onions and carrots to the pan and sauté for 3 minutes.
- Add the marinated chicken to the pan and cook for 5 minutes, stirring occasionally.
- Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
- Season with salt and pepper, to taste, and serve hot.