Easy Kung Pao Chicken

Elena Butuc

Let's continue with the series of Chinese dishes. I want to show you how I make the best chicken with peanuts, or chicken Kung Pao. It's extraordinary, whole, it has become one of my favorites. It can be served as such or, even better, with some boiled rice. So it happened that the first time I cooked this Kung Pao chicken I didn't have peanuts and I used cashew nuts. Next time, I made the exemplary chicken, with peanuts. To be honest, I liked the cashew version more, it feels like the texture is better and the aroma is more suitable for chicken.

So, find your own way, try both and choose the right option. In any case, I guarantee that this chicken with peanuts (or cashews) will become your favorite food.

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Ingredients

Metric US

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Chicken breast

1 kg

●

Peanuts

100 g

or cashews - both raw

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Carrots

1 piece

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Bell pepper

3 pieces

choose peppers in different colors - red, yellow, green

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Green onions

1 piece

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Garlic cloves

4 pieces

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Ginger

10 g

1cm piece of root

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Hot peppers

1 piece

optional

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Cooking rice wine

4 tbsp

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Soy sauce

8 tbsp

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Sesame oil

4 tbsp

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Cornstarch

4 tbsp

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Sugar

2 tbsp

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Sunflower oil

50 ml

you can use rapeseed oil or peanut oil, if you have

Step by step

Step 1 - Marinate the chicken

First, quickly marinate the chicken for at least 1-2 hours. While we prepare the rest of the ingredients, the meat will be ready. So, cut the chicken breast into small pieces and place in a bowl with:

- 2 tablespoons rice wine

- 4 tablespoons soy sauce

- 2 tablespoons sesame oil

- 2 tablespoons cornstarch

- 2 tablespoons water

Mix well with a spoon and leave for 1-2 hours in the fridge to marinate and tenderize.

Step 2 - Toast the peanuts

Meanwhile, roast the peanuts / cashews with 1 tablespoon of oil until they brown slightly.

Be very careful not to burn them, they are done very quickly!

Step 3 - Prepare the Sauce

In a small bowl, we make the sauce which will finally give the food all the right flavours.

So we mix together:

- 2 tablespoons rice wine

- 4 tablespoons soy sauce

- 2 tablespoons sesame oil

- 2 tablespoons cornstarch

- 4 tablespoons water

- 2 tablespoons sugar

Step 4 - Prepare the vegetables

Cut the carrot into thin slices and the peppers into medium cubes.

Here are the hot peppers (mine is Bulgarian pepper, not hot, for the flavor), ginger, garlic and green onions (separate the green part from the white one).

Grate the ginger on the fine side.

Finely chop the onion (the white part), garlic and pepper.

We will cut the green part of the onion into small pieces and use it for garnish.

Step 5 - We are cooking!

Now take a large, deep pan, pour in a little oil and cook the marinated chicken breast over high heat.

When it browns slightly, remove, place on a plate and set aside for a while.

The pan is still over heat, pour a little more oil in it.

Add onion, grated ginger, garlic and pepper - cook quickly for 30-40 seconds.

Now add in the carrots and peppers, stir periodically and cook for 2-3 minutes over high heat.

Add the chicken and the roasted peanuts - stir and leave for another 1-2 minutes.

At the end, pour the sauce prepared at step 4, mix and cook for 2-3 minutes until it all comes together. You'll notice the food gets sticky - it's supposed to.

Turn off the heat, garnish with chopped green onions on top.

Serve as such, but even better with some boiled rice. For me, this taste was a discovery and it doesn't compare with what you find in shops and restaurants. The homemade version is much more fragrant and tasty!

Enjoy!

Quantity: 1500 g

Prep time: 30 min