Ingredients:
1 lb chicken breast, cubed
1/2 cup peanuts
8-10 dried red chilies
2 green onions, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
2 tbsp vegetable oil
White rice, for serving
Kung Pao Sauce:
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp hoisin sauce
1 tbsp sugar
1 tsp cornstarch
1 tsp sesame oil
Instructions:
Make the Sauce: In a small bowl, mix all the sauce ingredients together. Set aside.
Cook Chicken: Heat oil in a wok or large pan over medium-high heat. Add the cubed chicken and stir-fry until browned and cooked through. Remove from the pan and set aside.
Stir-Fry Aromatics: In the same pan, add a bit more oil if needed. Add garlic, ginger, and dried red chilies. Stir-fry for about 30 seconds until fragrant.
Add Peanuts & Chicken: Toss the cooked chicken and peanuts back into the pan with the aromatics. Stir to combine.
Add the Sauce: Pour the Kung Pao sauce into the pan and stir until everything is well coated and the sauce thickens slightly.
Serve: Serve over white rice and garnish with chopped green onions.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
