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Kung Pao Chicken with peanuts Recipe

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This recipe for Kung Pao Chicken with peanuts is from Celeste's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
500 g skinless boneless chicken thighs
2 tbs light soy sauce
1 tsp dried chilli flakes
2 tbs corn flour
1 tbs vegetable oil
20g fresh ginger finely chopped
1 red pepper chopped
6 spring onions cut into 4 cm diagonal lengths
50 g roasted peanuts
1 tsp sichhuan peppercorns toasted and crushed.
Kung Pao Sauce:
2 tbs dark soy sauce
2 tbs Shaoxing wine vinegar
2 tsp caster sugar
Directions:
Directions:
Slice the chicken into 2 cm slices put all into small bowl and mix with the soy and chilli flakes. Sprinkle over cornflour and stir to coat.
In another bowl mix Kung Pao sauce with 1 tbs of water and heat wok. Add 1 tsp of oil and fry the ginger and garlic for 1 minute until golden then tip into a bowl and put the remaining 2 tsp oil in the wok and brwon chicken 6-7 minutes. Add the pepper and onions, peanuts, crushed ginger and garlic. Stir fry for one minute then pour in the sauce. Cook 2 minutes until the sauce is sticky.
Serve with rice and extra toasted peanuts.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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