Main Ingredients:
Chicken Breast: 300g; Garlic Sprouts: 3 stalks; Green Bell Pepper: 1; Dried Red Chilies: to taste; Roasted Peanuts: 1 pack; Ginger: to taste.
Seasonings:
Light Soy Sauce: 2 tbsp; Dark Soy Sauce: 1/2 tbsp; Salt: 2g; Cornstarch: to taste; Peanut Oil: 1 tbsp; Ground Pepper: 2g; Chicken Bouillon Powder: 3g; Sesame Oil: 2g.
Taste: Mildly Spicy; Cooking Method: Stir-fry; Time: 30 minutes; Difficulty: Moderate.
Detailed Steps for Cooking Kung Pao Chicken
Prepare the ingredients shown in the picture: chicken breast, garlic sprouts, roasted peanuts, green bell pepper, dried red chilies, ginger
Wash the chicken breast and cut into small pieces, cut the green bell pepper, ginger into small pieces, and cut the garlic sprouts and dried red chilies into small segments
Add a little salt, light soy sauce, cornstarch, and peanut oil to the chicken breast, mix well, and marinate for 20 minutes
In a small bowl, mix salt, light soy sauce, dark soy sauce, chicken bouillon powder, ground pepper, cornstarch, sesame oil, and some water to make the sauce
Heat oil in a pan, stir-fry the marinated chicken until cooked, then set aside
In another pan, stir-fry ginger slices and dried red chilies until fragrant
Add green bell pepper and garlic sprouts, stir-fry until slightly cooked
Add the cooked chicken, stir-fry over high heat for a moment, then pour in the prepared sauce and bring to a boil
Turn off the heat, and finally add the roasted peanuts and stir-fry
Finished product image
