Easy Kung Pao Chicken
Ingredients
Ingredients
- 1 tablespoon peanut oil
- 1/3 cup raw peanuts
- 250 g chicken breast, cubed
- 1 tablespoon light soy sauce
- 2 teaspoons cornstarch
- 1 and 1/2 tablespoons Chinkiang vinegar
- 2 tablespoons sugar
- 4 tablespoons all-purpose chili garlic sauce
- 1 teaspoon cornstarch
- 1/3 cup Chinese scallion, chopped
- 1/2 cup cucumber, cubed
Steps
- Heat 1 tablespoon peanut oil in a nonstick skillet over medium high heat until warm. Add ⅓ cup 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.
5 min
- Cut 250 g 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, 1 and 1/2 tablespoons Chinkiang vinegar, 2 tablespoons sugar, 4 tablespoons 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 1 tablespoon oil to cover the bottom of the skillet, add a bit more. When the oil is hot, spread the 250 g chicken across the skillet without overlapping. 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 ⅓ cup raw.
1 min
- Add the ⅓ cup scallion and stir another few times. Mix the kung pao sauce again and pour it over the 250 g chicken. Immediately stir a few times to mix well until the sauce thickens, 20 seconds. Stop heat. Add ⅓ cup peanuts and ½ cup cucumber. Give it one last stir to mix well. Transfer everything to a plate.
1 min
- Serve warm over steamed rice.
Nutrition
Per serving
- kcal
- 413
- protein
- 32.8 g
- carbs
- 20.4 g
- fat
- 23.1 g