Kung Pao Chicken
Ingredients
Chicken
- 300 g chicken breast cut into 1-inch cube
- 1 tbsp soy sauce
- 1 tbsp Chinese Shaoxing wine or rice wine
- 1 tsp corn starch
- 1 tsp oil
Stir Fry
- 2 green onion cut into 1-inch pieces
- 2-3 dried chilies cut into little rings
- 6 slices ginger
- ½ carrot julienne
- ½ cup unsalted cashew or peanuts
- ½ pack Lee Kun Kee kung pao chicken sauce
Instructions
- In a bowl, combine soy sauce, shaoxing wine, corn starch, and oil to the chicken. Set aside and let it marinate for at least 30 minutes.
- Heat the saucepan over high heat. Add 1 tbsp cooking oil. Add ginger and fry it over medium-low heat. Once the ginger starts to turn into golden color, add dried chili and green onion. Pan fry it over medium heat for about 2 minutes. Transfer the ingredients into a small bowl. Set aside.
- In the same saucepan, add the marinated chicken. Fry chicken for 3-5 minutes over medium heat. Stir occasionally. Cook until the chicken turns golden brown.
- Add the ginger, green onion, and dried chili into the pan. Pan fry it for another 1-2 minutes.
- Add 1/2 pack Lee Kum Kee Kung Pao Chicken sauce. Stir fry until the sauce is evenly coated on the chicken.
- Add the cashews or peanuts into the pan. Stir fry for another 1-2 minutes. Ready to serve.
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