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Kung Pao Chicken

Skip take-out with this classic Chinese stir-fry that's ready in minutes. Everyone in the family will surely love this!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: Chinese
Servings: 4 servings

Ingredients

  • 500 Grams Chicken Breast Fillets cut into bite-sized pieces
  • 2 Tablespoons Chinese Cooking Wine
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Black Vinegar
  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Tomato Catsup
  • 2 Pieces Dried Chili chopped
  • 4 Cloves garlic minced
  • 1 Piece White Onion chopped
  • 1 Piece Bell Pepper chopped
  • 1/4 Cup Roasted Peanuts
  • 1 Tablespoon Vegetable Oil
  • Salt
  • Pepper

Instructions

  • Combine the chicken pieces, half of the soy sauce, half of the sesame oil, and half of the cornstarch in a bowl. Leave to marinate for 5-10 minutes.
  • Combine the cooking wine, remaining soy sauce, remaining sesame oil, remaining cornstarch, black vinegar, catsup, and sugar in a bowl.
  • Heat vegetable oil in a wok.
  • Sautee garlic and dried chili until aromatic.
  • Add chicken and marinade. Sautee for 2-3 minutes.
  • Add onions and bell peppers. Sautee for a minute.
  • Stir in the sauce mixture. Simmer until thick.
  • Top with roasted peanuts.