Imported from Instagram
Kung Pao Chicken
A quick one-pan dish inspired by Chinese cuisine, made with pieces of chicken thigh, vegetables, aromatic ginger, garlic, and chili. Soy sauce, sesame oil, peanuts, and sesame give it a distinctive salty, nutty character.
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Ingredients
- 700 g chicken thigh meat (cut into pieces)
- 1 onion (sliced)
- bell pepper (sliced)
- 1 tbsp ginger and garlic (chopped)
- chili flakes (to taste)
- peanuts
- green onion (chopped)
- dark soy sauce (to season)
- sesame oil (to season)
- 1 tbsp potato starch (mixed with a little water)
- cooking oil (for a well-heated wok or pan)
- water (plus a little extra water to mix with the starch)
- sesame seeds (for sprinkling)
Steps
- 1
Heat the oil well in a wok or large pan.
- 2
Add the sliced chicken thigh meat and stir-fry for a few minutes.
- 3
Add the chopped garlic and ginger and the chili flakes. Stir-fry for about 2 more minutes.
- 4
Add the sliced onion and bell pepper. Stir-fry for a few minutes, until the vegetables are cooked through.
- 5
Season everything with dark soy sauce and sesame oil.
- 6
Add the peanuts and chopped green onion.
- 7
Pour in the water. Mix the potato starch with a little water to make a slurry, then add it to the pan.
- 8
Stir and cook until the ingredients are combined and the sauce thickens.
- 9
Transfer the dish to a plate and sprinkle with sesame seeds.
Notes
The source does not provide exact amounts for the vegetables, soy sauce, sesame oil, peanuts, water, or garnishes. The frying time for the vegetables and meat has been retained as described in the source: “a few minutes.”
Nutrition per serving
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