INGREDIENTS FOR

KUNG PAO CHICKEN

(Tsp- Teaspoon; Tbsp- Tablespoon)

- Chicken, boneless thigh pieces cubed- 450 gms (1 lb)

For marination:

- Salt-1/2 tsp

- Pepper powder

- 1/4 tsp - Dark Soy Sauce

- 1 tbsp - Corn flour

- 4 tsp - Brown or white sugar

- 1 tsp - Sesame oil- 2 tsp

Vegetables:

- Red Bell Pepper- 125 gms cubed

- Roasted Peanuts - 1/4 cup

- Garlic, chopped -6 cloves (9-10 gms)

- Ginger, fine chopped - 1 tsp

- Red chillies - 8 (cut into 1/2 “ pieces)

- Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp

Kung Pao Sauce:

- Low sodium Soy Sauce- 1 tbsp

- Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine)

- Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick)

- Sugar- 1 tbsp
- Water -4 tbsp

- Cornstarch- 1 tsp

Other Ingredients:

- Oil- 2 tbsp

Preparation:

- Marinate chicken pieces for 30 mins.

- Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside

. - Cut the boneless chicken thighs into cubes.

- Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces

Process :

- Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned

- Remove and set aside for use later.

- In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on
high heat for around 30 secs

- Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.

- Mix and stir fry on high heat for 3 mins

- Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat.

- Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat.

- Serve hot with noodles or fried rice.