Ingredients

• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup unsalted peanuts
• 1/2 cup diced bell peppers
• 1/2 cup diced zucchini
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 1/2 inch ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons vegetable oil
• Green onions, for garnish

Kung Pao Chicken

Spicy and flavorful Chinese chicken stir-fry

Instructions

1. 1. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, cornstarch, sugar, and crushed red pepper flakes. Set aside.
2. 2. Heat the vegetable oil in a large skillet or wok over high heat.
3. 3. Add the chicken pieces and stir-fry until cooked through and browned. Remove the chicken from the skillet and set aside.
4. 4. In the same skillet, add the minced garlic and ginger. Stir-fry for 1 minute until fragrant.
5. 5. Add the diced bell peppers, zucchini, and carrots. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. 6. Return the cooked chicken to the skillet and pour in the sauce mixture. Stir-fry for another 2 minutes until the sauce thickens and coats the chicken and vegetables.
7. 7. Add the unsalted peanuts and toss to combine.
8. 8. Garnish the kung pao chicken with chopped green onions and serve hot with steamed rice.

Chef

Yoshiro Tanaka

Chef specializing in Japanese cuisine