Kung Pao Chicken

                                                KUNG PAO CHICKEN

 Here is a recipe for Kung Pao Chicken, a popular Chinese dish:

Ingredients:

• 500g boneless chicken thighs, cut into small pieces
• 1 tablespoon soy sauce
• 1 tablespoon Chinese cooking wine (Shaoxing wine)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 teaspoon Sichuan peppercorns
• 2 dried red chilies, chopped
• 3 cloves garlic, minced
• 1/2 inch ginger, minced
• 1/2 cup roasted peanuts
• 3 green onions, chopped

For the sauce:

• 2 tablespoons soy sauce
• 2 tablespoons Chinese black vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 1 tablespoon water

Instructions:

1.     In a bowl, mix the chicken with soy sauce, cooking wine, and cornstarch. Let it marinate for 10-15 minutes.

2.     In a different bowl,blend every one of the elements for the sauce and put away.

3.     Heat the vegetable oil in a wok or a large frying pan over high heat. Add the chicken and stir-fry for 3-4 minutes until it's cooked through.Eliminate the chicken from the dish and put away.

4.     In the same pan, add the bell peppers, onion, Sichuan peppercorns, and dried chilies. Stir-fry for 1-2 minutes until the vegetables are slightly softened.

5.     Add the garlic and ginger and stir-fry for another 30 seconds until fragrant.

6.     Return the chicken to the dish and add the sauce. Stir-fry for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.

7.     Add the roasted peanuts and green onions and stir-fry for another 30 seconds.

8.     Serve hot with rice.

Enjoy your delicious Kung Pao Chicken!