Poultry - Kung Pao Chicken

Kung Pao Chicken

Ingredients:

1 lb (450g) chicken breasts, diced
2 tbsp soy sauce (for marinating)
1 tbsp rice vinegar (for marinating)
2 tbsp cornstarch (for marinating)
2 tbsp vegetable oil
1/4 cup unsalted peanuts
8-10 dried red chilies (adjust to taste) 6red birds eye chillies reseed and rough chop
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small zucchini, diced (optional)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2-3 green onions, chopped (for garnish)

For the sauce:
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp sugar
1 tbsp cornstarch
1/4 cup water

Method:

Marinate the chicken: In a bowl, mix the diced chicken with soy sauce, rice vinegar, and cornstarch. Let it sit for 10-15 minutes.

Prepare the sauce: In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, cornstarch, and water. Set aside.

Heat the oil in a large pan or wok over medium-high heat. Add the dried red chilies and stir-fry for about 30 seconds until they darken.

Add the marinated chicken and stir-fry for 4-5 minutes until cooked through. Remove from the pan and set aside.
In the same pan, add garlic and ginger. Stir-fry for 30 seconds until fragrant, then add bell peppers and zucchini (if using). Cook for 2-3 minutes.
Return the chicken to the pan, then pour in the sauce. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Add the peanuts and stir briefly to combine.