Kung Pao Chicken

Ingredients

• 500g Chicken breast
• 80g Peanuts, roasted
• 1 EL Sichuan pepper
• 6 Dried red chilies
• 3 EL Soy sauce
• 1 EL Rice vinegar
• 1 TL Sesame oil
• 1 EL Cornstarch
• 2 Zehen Garlic, minced
• 1 Stück Ginger, grated
• 2 EL Vegetable oil
• 2 EL Green onions, chopped

Instructions

1. Cut the chicken into bite-sized pieces and mix in a bowl with 1 tbsp soy sauce and cornstarch. Marinate for at least 15 minutes.
2. In a small bowl, combine the remaining soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger to prepare the sauce.
3. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through. Remove from the pan and set aside.
4. Add the Sichuan pepper and dried chilies to the wok and stir-fry for about 30 seconds until fragrant. Be careful, the chilies can be spicy.
5. Return the cooked chicken to the wok. Add the prepared sauce and stir well until the chicken is fully coated. Time this step for 2 minutes with the stopwatch.
6. Stir in the roasted peanuts and heat everything briefly until the sauce has slightly thickened. Serve immediately, garnished with chopped green onions.

Nutrition