宫保鸡丁 Kung Pao Chicken Recipe
Crispy chicken, peanuts, and vegetables in a spicy sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large mixing bowl, combine the diced chicken breast with 1 tablespoon of soy sauce. Let marinate for at least 15 minutes.
- 2
Make the Sauce
In a separate bowl, whisk together the remaining soy sauce, rice vinegar, sugar, cornstarch, sesame oil, and chili paste until well combined. Set aside.
- 3
Cook the Chicken
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of oil and once hot, add the marinated chicken. Stir-fry for about 5-7 minutes until golden and cooked through. Remove the chicken from the skillet and set aside.
- 4
Sauté the Vegetables
In the same skillet, add a bit more oil if needed. Add the minced garlic, ginger, and red pepper flakes, stirring for about 30 seconds until fragrant. Then add the diced bell pepper and zucchini. Stir-fry for an additional 3-4 minutes until the vegetables are tender but still crisp.
- 5
Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and bubbles.
- 6
Finish and Serve
Add the roasted peanuts and chopped green onions to the skillet. Stir well and cook for an additional minute. Serve hot over rice or noodles.