Kung Pao Chicken. Tender chicken stir fried in a savoury, sweet, spicy kung pao sauce with bell peppers, onions, peanuts and dried chilies. An aromatic and popular Chinese dish that has been a classic for good reason! Great as a main dish and ready in 30 minutes
Slice chicken thigh into cubes, about 8 cubes per thigh.
Marinate cubed chicken with marinade ingredients for 10 minutes as you prepare stir fry ingredients.
In a bowl, mix sauce ingredients until well combined. Set aside.
In a hot wok set over medium high heat, add 1 tbsp vegetable oil followed by marinated chicken. Quickly spread the chicken apart and let it fry on both sides until cooked through, about 5 minutes. Remove and transfer chicken to a plate.
In the same wok over medium high heat, add more oil if needed. Add dried red chilies, peanuts, white onions, and green onions. Stir fry for 1 minute. Toss in bell peppers and stir fry for 1 minute.
Add cooked chicken and toss with other ingredients.
Pour sauce overtop tossing everything together. Cook for 30 seconds - 1 minute. Remove off heat to serve and enjoy.
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