You'll love that this chicken dish is so quick and easy to prepare, plus it tastes great too!
Directions for: Kung Pao Chicken
Ingredients
Stir Fry1 red pepper, seeded and diced
1 green pepper, seeded and diced
1 celery stalk, diced
3 green onions, thinly sliced
1 cup bean sprouts
Chicken2 boneless chicken breasts cut into 1-inch chunks
3 Tbsp cornstarch
Sauce2 Tbsp oyster sauce
2 Tbsp soya sauce
1 Tbsp brown sugar (heaping)
1 cup chicken broth
4 Tbsp rice wine vinegar
1 Tbsp cornstarch
3 Tbsp peanut butter (heaping)
To CookPeanut oil
1 tsp Szechwan peppercorns or chili flakes
6 clove garlic, sliced
1 x 2-inch knob ginger, chopped
Directions
Stir Fry1. Prep all vegetables and pile in individual groups onto a large tray and reserve until ready to cook
Chicken1. Toss chicken with cornstarch so it is evenly coated. Refrigerate until ready to cook.
Sauce1. Put everything into a 1 liter mason jar and shake well until smooth.
To Cook1. Prep the vegetables, chicken and sauce. Heat a wok or large saut pan over high heat. Pour a splash of oil into the pan and when it's smoking hot, add the Szechwan peppercorns. Stir for a minute and add garlic and ginger. Stir fry for 1 minute then add the chicken. Stir fry until chicken is golden brown then add the peppers and celery. Continue to stir fry for 2-3 minutes and then add the sauce. Stir until thick and bubbly. Add the bean sprouts and green onion and stir to combine.
See more: Main, Stir-Fry, Poultry, Chicken, Chinese, Chinese New Year, Dinner, Healthy, Low-Fat, Dairy-Free