Kung Pao Chicken

🔥 Prep

• Cut the 300g chicken breast into bite-sized cubes and toss with 1 tbsp cornstarch to coat evenly.
• Measure out 2 tbsp soy sauce and set aside.
• Grate 1 tbsp fresh ginger.
• Roughly chop the 50g peanuts.
• Prepare 5 dried chilies by slicing them lengthwise and removing seeds if less heat is desired.

🔥 Cook

• 1. Heat a wok or large skillet over medium-high heat and add 1 tbsp vegetable oil.
• 2. Add the dried chilies and stir-fry for 30 seconds until fragrant.
• 3. Add the chicken cubes and stir-fry for 4-5 minutes until the pieces are lightly browned and cooked through.
• 4. Add the grated ginger and stir-fry for 30 seconds.
• 5. Pour in the 2 tbsp soy sauce, stirring to coat the chicken, and cook for 1 minute.
• 6. Add the chopped peanuts and stir-fry for 1 minute to toast them slightly.
• 7. Remove from heat and give the dish a quick toss to combine all flavors.

🔥 Serve

• Transfer the Kung Pao Chicken to a serving plate or bowl.
• Garnish with an extra sprinkle of peanuts for added crunch.
• Serve hot over steamed jasmine rice or alongside noodles.