Easy Kung Pao Chicken
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablespoon peanut oil ((or vegetable oil))
- 1/3 cup raw peanuts
- 1 (250 grams) chicken breast (, cubed)
- 1 tablespoon light soy sauce
- 2 teaspoons cornstarch
- 1 tablespoon light soy sauce
- 1 and 1/2 tablespoons Chinkiang vinegar
- 2 tablespoons sugar
- 4 tablespoons all-purpose chili garlic sauce (2 - 3 tablespoons for a less spicy dish)
- 1 teaspoon cornstarch
- 1/3 cup Chinese scallion (, chopped (or green onion))
- 1/2 cup cucumber (, cubed)
Method
- Heat peanut oil in a nonstick skillet over medium high heat until warm. Add raw peanuts and turn down to medium heat. Stir occasionally, until the peanuts turn brown and have a nice nutty aroma. Transfer the peanuts to a plate lined with several layers of paper towel to cool. Save the rest of the oil in the skillet for later use.
- Cut chicken breast into 1 to 1.5 cm (1/2 inch) cubes and transfer to a bowl. Add 1 tablespoon light soy sauce and mix well. Add 2 teaspoons cornstarch. Mix by hand until the chicken is evenly coated with a thin layer of starch. Set aside.
- Combine the remaining 1 tablespoon light soy sauce, Chinkiang vinegar, sugar, chili garlic sauce, and the remaining 1 teaspoon cornstarch to a small bowl. Mix well.
- Cut and prepare the rest of the veggies.
- Heat the same nonstick skillet again, over medium high heat. If there is not enough oil to cover the bottom of the skillet, add a bit more. When the oil is hot, spread the chicken across the skillet without overlapping the . Let it cook without stirring for 20 seconds. Flip to cook the other side for another 20 seconds. Stir a few times until all surfaces are cooked and slightly browned, but the inside is still raw.
- Add the scallion and stir another few times. Mix the kung pao sauce again and pour it over the chicken. Immediately stir a few times to mix well until the sauce thickens, 20 seconds. Stop heat. Add peanuts and cucumber. Give it one last stir to mix well. Transfer everything to a plate.
- Serve warm over steamed rice.