Ingredients

• 450 gms (1 lb) chicken breast
• 2 tbsps soy sauce
• 1 tbsp cornstarch
• 2 tbsps vegetable oil
• 3 garlic cloves
• 1 tbsp ginger
• 6 dried red chilies
• 3 scallions
• 50 gms (0.11 lb) roasted peanuts
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp hoisin sauce
• 60 mls (0.25 cup) chicken broth
• 1 tsp sesame oil

Instructions

1. Cut the chicken breast into bite-sized pieces. In a bowl, mix the chicken pieces with 1 tablespoon of soy sauce and cornstarch. Let it marinate for 15 minutes.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated chicken pieces and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
3. Add the garlic, ginger, and dried red chilies to the wok and stir-fry for about 30 seconds until fragrant.
4. Return the chicken to the wok. Add the remaining soy sauce, rice vinegar, sugar, hoisin sauce, and chicken broth. Stir to combine and let the sauce thicken, about 2-3 minutes.
5. Stir in the roasted peanuts and scallions. Drizzle with sesame oil and mix well.
6. Serve the Kung Pao Chicken hot over steamed rice.

Notes

• A classic spicy, stir-fried Chinese dish.
• Serve hot over steamed rice.