Kung Pao chicken
Kung pao chicken has bold flavors with spicy, sweet and savory elements.
Servings: 3 servings
Ingredients
Main ingredient
- 1 lb Chicken thighs - small cubes, boneless, skinless
For the Marinade
- 1 tsp Rice wine
- 2 Tbsp Brown sugar
- 1 Tbsp Flour
- 1 Tbsp Dark soy sauce
- 2 Tbsp Apple cider vinegar
- 1 Tbsp Oyster sauce
- 3 Tbsp Hoisin sauce
- 1/2 Cup Water
Vegetables
- 4 Garlic cloves - minced
- 1 Dried red chili
- 1/2 Red bell pepper
- 1 cup Broccoli 90 grams
- 2 cup Cauliflower 180 grams
- 100 gram Enoki mushrooms
- 2 Scallions
Extras
- 1/2 cup Fresh parsley
- 1/2 cup Peanuts
- 1 Tbsp Olive oil
Instructions
- Prepare the ingredients: red bell pepper, broccoli, cauliflower, and enoki mushroom. Clean the chicken breasts and cube them. Place the chicken in a bowl to marinate.
- Marinate the chicken: In another bowl, mix the soy sauces, sugar, apple cider vinegar, sesame oil, hoisin sauce, rice wine, and oyster sauce. Stir to mix the ingredients. Add two tablespoons of water to the sauce. Marinate the chicken by massaging it with the sauce. Cover the bowl with cling wrap and let it rest for at least fifteen minutes.
- Cook the vegetables: Prepare a wok to cook the vegetables. Preheat the wok on medium-high heat, add olive oil, chili, and garlic, and stir-fry the aromatics for one minute. Then, add broccoli, cauliflower, enoki mushroom, red bell pepper, and the vegetables for ten minutes while stirring. Remove the vegetables from the wok and set aside.
- Cook the Chicken: In the same wok, add the marinated chicken, two tablespoons of hoisin sauce, and 1/4 cup of water. Cook for three minutes or until all surfaces of the chicken become white.
- Combine the chicken and vegetables: Add the vegetables to the wok with the chicken. At this stage, add the peanuts. Stir them well to mix everything until they are well-coated. Cook the mixture on low heat for three minutes, or until the sauce has thickened. Garnish with fresh parsley and serve with steamed rice.