From week theme : Spicy Sichuan Week
🌶️🍗🥜 Dive into Spicy Sichuan Week with our easy Kung Pao Chicken! Prepare to tantalize your taste buds with a beloved Sichuan classic that’s bursting with flavor. Perfectly combining chicken, peanuts, and a kick of chili peppers, this dish is a surefire way to turn up the heat on your dinner table.
🥣 Ingredients:
– 500g chicken breast, diced
– 1 bell pepper, cut into pieces
– 100g unsalted roasted peanuts
– 4 spring onions, chopped
– 2 garlic cloves, minced
– 1 piece of ginger (about 2cm), minced
– 4 dry chili peppers, chopped
– 2 tbsp soy sauce
– 1 tbsp balsamic vinegar
– 1 tsp cornstarch
– 2 tsp sugar
– Cooking oil
– Salt to taste
🧑🍳 Preparation:
1. In a bowl, marinate chicken with a pinch of salt, 1 tsp soy sauce, and cornstarch for 15 minutes.
2. Heat oil in a wok, add chili peppers and stir-fry until they start to darken.
3. Add chicken, stir-fry until it turns white.
4. Toss in the bell pepper, garlic, ginger, and fry for a couple of minutes.
5. Mix in the remaining soy sauce, vinegar, and sugar until the chicken is well glazed.
6. Sprinkle with spring onions and peanuts, give it a final stir, and serve hot.
😅 Pti Bonus:
Did you know? Despite its Chinese origins, Kung Pao Chicken was once removed from the menus in China during the Cultural Revolution, all because it was named after a Qing Dynasty official!
💖 Suivez-moi!
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#KungPaoChicken #SichuanCuisine #SpicyFoodLover #HomeCooking #AsianEats
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