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.
Tried this recipe?Tag us on Instagram @likebyregina and share your creations!