KUNG PAO CHICKEN

Kung pao chicken is a very popular dish served at Chinese restaurants. My recipe here is a very close take at it. The original recipe calls for rice wine vinegar. I have made a slight change here & used lime juice instead. Since not many people have rice wine vinegar in their pantries, I think my recipe will be quite helpful to all. But, if you do have rice wine vinegar, you can add a tablespoon of that as well. I also used ginger garlic paste instead of fresh ginger & garlic.

Preparation time: 25 min

Ingredients:

Chicken breast (boneless, skinless) - 1 

Corn starch - 1 Tbsp

Spring onions - 4
Red chili flakes - 2 Tsp

Ginger garlic paste - 1 Tbsp

Soy sauce - 2 Tbsp

Lime juice - 1 Tbsp

Sugar - 2 Tsp
Salt - 1 Tsp

Roasted peanuts - 1/3 cup

Oil - 1 Tbsp

Method:

• Wash & dice the chicken in to small pieces. 

• In a bowl add the chicken pieces and mix in the cornstarch until the chicken pieces are well coated.
• Heat oil in large non-stick skillet or wok on medium heat. Add the chicken.
• Stir fry 5-7 minutes or until no longer pink in center & remove from heat

• Add 3 chopped spring onions (with the tops), ginger garlic paste & red pepper flakes to the skillet & stir fry till the onions soften & turn pinkish. Remove from heat.
• In a bowl, combine the soy sauce, lime juice & sugar & add it to the skillet.
• Add chicken to the skillet and stir until the chicken is well coated.

• Add the salt & roasted nuts to the chicken & cook on medium heat for 5 mins or until the chicken is well cooked.
• Remove in a serving bowl & garnish with chopped spring onion.
• Serve with hot plain rice or fried rice.