Kung Pao Chicken

Sichuan classic: chicken, peanuts and dried chilies in a glossy sauce.

Ingredients

• 300 g chicken thigh, diced
• 50 g roasted peanuts
• 4 dried chilies
• 1 red pepper
• 2 spring onions
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp cornstarch
• 1 tbsp oil

Instructions

1. 1

   Marinate the chicken with 1 tbsp soy sauce and cornstarch for 10 minutes.

2. 2

   Mix remaining soy, vinegar and sugar for the sauce.

3. 3

   Stir-fry the chilies in hot oil for 30 seconds.

4. 4

   Add chicken and sear 4-5 minutes until golden.

5. 5

   Add pepper, peanuts and the sauce; toss 2 minutes until glossy.

6. 6

   Finish with sliced spring onion.

Nutrition

Per serving