Weeknight Kung Pao Chicken

• czas aktywny: 15 minutes
• całkowity czas: 40 minutes

Składniki

2 large chicken breasts (Sliced)

2 tbsp Rice flour (AP flour will do!)

1 tbsp Low-sodium soy sauce

1 tsp Sesame oil

1/2 cup Water

1/3 cup Low-sodium soy sauce

1 tbsp Rice wine vinegar

2 tbsp Honey

2 tbsp Hoisin

2 tsp Sichuan pepper (Black pepper will do!)

1 tsp Corn starch

1 large Red bell pepper (sliced)

4 cloves garlic (minced)

1 large White onion (sliced)

2 tsp sesame oil

1/2 cup Green onions (sliced)

1/2 cup Peanuts

Wskazówki

Slice chicken breasts into long bite sized chunks

In a large mixing bowl add chicken and combine with, rice flour, sesame oil and soy sauce. Wrap and set in the fridge.

In a mixing bowl combine all Sauce ingredients. Stir together to fully incorporate. Set aside.

With a sharp knife, thinly slice your onions and peppers. Mince your garlic and ginger. Set aside.

Place a non stick frying pan over medium-high heat. Add a small amount of canola oil. Once heated, gently add in your chicken and cook until golden brown.

Add to the hot pan your sliced onions and minced ginger and garlic. Saute for 1 min.

Add your thinly sliced peppers and toss. Next in goes chopped peanuts and sliced green onion.

Once all your veg is in, stream in the prepared sauce and toss to fully coat. Turn heat down to medium and allow sauce to bubble away and thicken. 5 min.

Once sauce is thick and glossy, remove from heat and serve over steamy jasmine rice.