Kung Pao Chicken with Peanuts

Taste: Slightly spicy; Cooking method: Stir-fry; Time: 20 minutes; Difficulty: Easy.

Steps to Cook Kung Pao Chicken with Peanuts

Wash the chicken breast and cut it into small cubes. If you like bigger pieces of meat, cut them bigger, and if you prefer smaller and crispier pieces, cut them smaller.

Wash the pork loin and cut it into cubes similar in size to the chicken. Wash the dried chili peppers and break them into two pieces. Chop the garlic. Cut the onion into small square pieces.

Put the chicken and pork cubes in a bowl, add a tablespoon of soy sauce and a little salt, and mix well to marinate.

Take a handful of peanuts and spread them out on a plate so that they will be evenly roasted.

Put the plate in the microwave and microwave for two minutes, then turn it over and microwave for another two minutes.

The roasted peanuts are crispy. I think the skin should not be removed because it is nutritious.

Put more oil in the pan and heat it to about 80% hot. Add the marinated chicken and pork cubes and stir-fry them until they are evenly cooked.

Add the chopped garlic and chili peppers and stir-fry until fragrant.

When the meat cubes turn slightly brown, push them to one side of the pan, add a tablespoon of Doubanjiang to the oil and stir-fry until the oil turns red, then mix the meat cubes evenly with the sauce.

Add the roasted peanuts.

Finally, add the onion, stir-fry until it is cooked, and add a little chicken essence. The dish is ready to be served.