Kung Pao Chicken is a spicy stir fry Chinese recipe made with chicken cubes, vegetables and peanuts.
Cooking steps
In a medium bowl, combine 1 tablespoon soy sauce, rice wine vinegar and 1 teaspoon corn starch. Whisk until smooth then add the 1 chopped chicken breast and toss it with a spoon to coat. Marinate for 15 minutes.
To make the sauce, in a small bowl, whisk together 3 tablespoons soy sauce, 2 teaspoons corn starch, ¼ cup chicken broth, 2 tbsp apple cider vinegar, 1 tbsp hoisin sauce, 2 tsp sesame oil and 1 tsp garlic chilli paste.
In a large skillet or a pan, heat vegetable oil over medium-high flame. Add chicken and cook until golden.
Add bell pepper green chopped and cook until tender, then stir in chopped garlic and cook until fragrant.
Return chicken to skillet and pour in the sauce. Stir to combine and bring mixture to a low simmer. Cook until the chicken is cooked through and the sauce has thickened.
Stir in green onions and peanuts. Serve immediately.
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