Kung Pao Chicken

Ingredients:

For the Marinade:

• 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon vegetable oil

For the Kung Pao Sauce:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons sugar
• 1 teaspoon cornstarch

For the Stir-Fry:

• 2 tablespoons vegetable oil
• 3-4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/2 cup unsalted dry roasted peanuts or cashews
• 6-8 dried red chili peppers (adjust to your spice preference)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• Green onions (scallions), chopped for garnish

How to make that TastyBurp

1. Marinate the Chicken:

   • In a bowl, combine the chicken cubes with 2 tablespoons of soy sauce, 2 teaspoons of cornstarch, and 1 teaspoon of vegetable oil. Mix well and let it marinate for at least 20-30 minutes.

2. Prepare the Kung Pao Sauce:

   • In a small bowl, mix together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 2 tablespoons of sugar, and 1 teaspoon of cornstarch. Set the sauce aside.

3. Stir-Fry:

   • Heat 2 tablespoons of vegetable oil in a large pan or wok over high heat.
   • Add the minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant.

4. Add Peanuts and Chilies:

   • Add the dried red chili peppers and peanuts to the pan. Stir-fry for another 30 seconds or until the chilies become fragrant. Be cautious with the chilies; they can be very spicy, so you can remove the seeds or adjust the quantity to your heat preference.

5. Cook Chicken:

   • Add the marinated chicken to the pan and stir-fry for about 4-5 minutes until the chicken is cooked through and slightly browned.

6. Add Vegetables:

   • Add the diced red bell pepper, green bell pepper, and onion to the pan. Stir-fry for another 2-3 minutes until the vegetables are tender but still crisp.

7. Add the Kung Pao Sauce:

   • Pour the prepared Kung Pao sauce over the chicken and vegetables in the pan.

8. Finish Cooking:

   • Continue to cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.

9. Serve:

   • Remove the pan from heat and garnish with chopped green onions.

10. Serve hot:

    • Serve your homemade Kung Pao Chicken over steamed rice.
    • Enjoy that TastyBurp!