Kung Pao Chicken

By Totlxtc

Ingredients

• Stir Fry
• 1 * 1 red pepper, seeded and diced
• 1 * 1 green pepper, seeded and diced
• 1 * 1 celery stalk, diced
• 3 * 3 green onions, thinly sliced
• 1 * 1 cup bean sprouts
• Chicken
• 2 * 2 boneless chicken breasts cut into 1-inch chunks
• 3 * 3 tablespoons cornstarch
• Sauce
• 2 * 2 tablespoons oyster sauce
• 2 * 2 tablespoons soya sauce
• 1 * 1 tablespoon brown sugar (heaping)
• 1 * 1 cup chicken broth
• 4 * 4 tablespoons rice wine vinegar
• 1 * 1 tablespoon cornstarch
• 3 * 3 tablespoons peanut butter (heaping)
• To Cook
• * Peanut oil
• 1 * 1 teaspoon Szechwan peppercorns or chili flakes
• 6 * 6 cloves garlic, sliced
• 1 * 1 x 2-inch knob ginger, chopped

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

Stir Fry

1. Prep all vegetables and pile in individual groups onto a large tray and reserve until ready to cook

Chicken

1. Toss chicken with cornstarch so it is evenly coated. Refrigerate until ready to cook.

Sauce

1. Put everything into a 1 liter mason jar and shake well until smooth.

To Cook

1. Prep the vegetables, chicken and sauce. Heat a wok or large sauté pan over high heat. Pour a splash of oil into the pan and when it's smoking hot, add the Szechwan peppercorns. Stir for a minute and add garlic and ginger. Stir fry for 1 minute then add the chicken. Stir fry until chicken is golden brown then add the peppers and celery. Continue to stir fry for 2-3 minutes and then add the sauce. Stir until thick and bubbly. Add the bean sprouts and green onion and stir to combine.