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Midnight Craving Kung Pao Chicken

Servings: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • 500 grams Boneless chicken breast
  • 1/4 cup Roasted peanuts
  • 1 medium Green bell pepper
  • 1 medium Red bell pepper
  • 3 cloves Garlic
  • 2 tablespoons Soy sauce
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Honey
  • 1 tablespoon Cornstarch
  • 1 tablespoon Sesame oil
  • 4 pieces Dried red chilies
  • to taste Salt
  • to taste Black pepper

Instructions:

  1. Cut chicken into 1-inch cubes. Combine 1 tablespoon of soy sauce and 1 tablespoon of cornstarch in a bowl, add the chicken and mix well. Set aside to marinate for 15 minutes.
  2. Dice bell peppers and mince garlic. Set aside.
  3. In a separate bowl, combine the remaining soy sauce, rice vinegar, honey, and half tablespoon of cornstarch to make the sauce. Stir until cornstarch is completely dissolved.
  4. Heat sesame oil in a pan over medium heat. Add the dried red chilies and cook until they turn dark. Add garlic and cook until fragrant.
  5. Add the marinated chicken to the pan and stir fry until it turns white.
  6. Add bell peppers to the pan and cook for 2 minutes.
  7. Pour the sauce into the pan. Stir well and allow it to simmer until the sauce thickens.
  8. Add roasted peanuts and give it a final stir.
  9. Season with salt and black pepper, and serve.