Kung Pao Chicken

It’s a spicy, saucy fowl dish with peanuts and stir-fry vegetables like bell peppers and zucchini. There’s a pleasing type of textures in this dish — the crunch of peanuts, the juicy bites of zucchini and bell peppers, the soft pan-seared bird — it jogs my memory of cashew hen and broccoli.

If you’ve ever ordered Kung Pao chook at Panda explicit or PF Chang’s for takeout, you’ll love this home made version. It’s a short meal taking just 10 to 15 mins of cooking time, making it ideal for weeknight dinners.

INGREDIENTS :

• 1 zucchini chopped
• 1 ounce chopped peanuts (about 1/4 cup)
• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless skinless chicken breasts cut into 1/2-3/4 inch chunks
• 1 red bell pepper chopped
• 5 whole dried red chili peppers seeded and cut into small pieces

Marinade :

• 2 teaspoons corn starch
• 1/2 teaspoon black pepper
• 3 tablespoons soy sauce

Sauce : 

• 1 tablespoon white vinegar
• 1 teaspoon corn starch
• 2 tablespoons sriracha
• 3 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 3 cloves garlic minced

INSTRUCTIONS :

1. In a large bowl, integrate all marinade ingredients, stirring till the corn starch is dissolved. upload chopped fowl and stir collectively till the marinade is frequently absorbed. Set apart for approximately 10 minutes.
2. In a small bowl, combine all sauce components, stirring till well-combined. Set apart.
3. heat vegetable oil in a wide nonstick pan over medium-high heat for a couple of minutes till warm. upload dried chilis and in brief stir them with the oil, approximately 15 seconds.
4. add hen and marinade to the pan. cook dinner until the chook is achieved at the outdoor, approximately 3 minutes, stirring regularly.
5. upload chopped bell pepper and zucchini to the pan. cook dinner till they begin to melt, about 2 minutes, stirring frequently.
6. Pour the organized sauce into the pan and stir to coat the hen and vegetables with sauce. Simmer to thicken the sauce, no extra than 5 minutes, stirring once in a while.
7. dispose of the pan from warmness. Serve in bowls and pinnacle with chopped peanuts.

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