Kung Pao Chicken Recipe

Inspired by Cafe Alyce / Bar Alyce

Time30m

Serves4

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Ingredients

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Ingredients

1 1/8 lb (500 grams) Chicken breast, diced

3 1/2 oz (100 grams) Peanuts, roasted

1 unit Bell pepper, diced

4 units Green onions, chopped

3 cloves Garlic, minced

1 tablespoon Ginger, minced

3 tablespoons Aged soy sauce

1 tablespoon Rice vinegar

1 tablespoon Toasted sesame oil

2 tablespoons Cornstarch

1 teaspoon Red chili flakes

to taste Celtic sea salt

2 tablespoons Tuscany sunflower oil

Method

Directions

Prepare the Chicken

In a bowl, mix the diced chicken with cornstarch, soy sauce, and a pinch of salt. Let it marinate for about 15 minutes.

Cook the Chicken

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove and set aside.

Sauté Vegetables

In the same skillet, add a bit more oil if necessary, then sauté garlic, ginger, and bell pepper until the bell pepper is tender, about 3-4 minutes.

Combine Ingredients

Return the chicken to the skillet. Add peanuts, green onions, rice vinegar, sesame oil, and red chili flakes. Stir-fry everything together for 2-3 minutes.

Serve

Taste and adjust seasoning with salt if needed. Serve hot over steamed rice.