Kung Pao Chicken

Ingredients - Serves 4

• Szechuan peppercorns - 1 teaspoon, crushed
• Green onions - 2, chopped
• Ginger - 1 tablespoon, minced
• Garlic - 2 cloves, minced
• Green bell pepper - 1, diced
• Dried red chilies - 6
• Vegetable oil - 2 tablespoons
• Peanuts - 1/2 cup
• Cornstarch - 1 tablespoon
• Soy sauce - 2 tablespoons
• Chicken breast - 1 pound, cut into cubes

Let's Get Started

1. In a bowl, combine the chicken, soy sauce, and cornstarch. Set aside to marinate for 15 minutes.
2. Heat a wok or large skillet over medium heat. Add the peanuts and toast until golden. Remove and set aside.
3. Add the oil to the wok. Add the chilies and cook until they start to blacken.
4. Add the chicken and stir-fry until it is cooked through.
5. Add the bell pepper, garlic, ginger, and green onions. Stir-fry for another 2 minutes.
6. Return the peanuts to the wok. Add the crushed Szechuan peppercorns and stir well to combine.
7. Serve the Kung Pao Chicken with steamed rice.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Calories: 350
• Fat: 15g
• Carbs: 20g
• Protein: 30g
• Sodium: 800mg
• Sugar: 10g