- 1 1/2 pounds boneless skinless chicken breast (681g) cut into 1-inch pieces
- 2 1/2 teaspoons cornstarch (6g) divided
- 5 tablespoons soy sauce (75ml) divided
- 5 teaspoons sesame oil (10ml) divided
- 1/2 teaspoon black pepper
- 3 tablespoons water (45ml)
- 3 tablespoons rice vinegar (45ml)
- 3 tablespoons honey (45ml)
- 2 tablespoons vegetable oil (30ml)
- 1 cup diced white onion (115g) 3/4-inch dice
- 2 cups diced bell pepper (262g) red and green 3/4-inch dice
- 1 tablespoon minced garlic (10g)
- 1 tablespoon minced ginger (9g)
- 8 pieces dried red chilies cut in half and seeds removed
- 2 tablespoons roasted peanuts (22g)
- 1 tablespoon thinly sliced green onions (1g)
- Add diced chicken 1/2 teaspoon cornstarch 2 tablespoons soy sauce 2 teaspoons sesame oil and black pepper to a medium-sized bowl mix to combine. Allow chicken to marinate while preparing the other ingredients.
- To make the sauce whisk together 3 tablespoons water 3 tablespoons soy sauce 3 tablespoons rice vinegar 3 tablespoons honey and 1 tablespoon sesame oil in a medium-sized bowl.
- Make a cornstarch slurry by whisking together 1 teaspoon cornstarch and 2 teaspoons water.
- Heat a wok or large saute pan over medium-high heat. Add vegetable oil once the oil is hot add the marinated chicken in a single layer in the pan.
- Allow chicken to cook without moving for 2 minutes. Stir the chicken and cook for 2 minutes. Transfer chicken to a clean bowl.
- Turn heat down to medium and add the onions stir-fry for 1 minute.
- Add the bell peppers and stir-fry for 1 minute.
- Add the garlic ginger and chili peppers and cook for 1 minute.
- Add the chicken back to the pan. Add the sauce to the pan and allow to heat and bubble 1 to 2 minutes.
- Mix the cornstarch slurry and then gradually add to the pan stirring to combine. Stir and cook until the sauce is thickened 1 minute.
- Garnish kung pao chicken peanuts and green onions.
This article and recipe adapted from this site