Easy Kung Pao Chicken

Name: Easy Kung Pao Chicken
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 10 ounces boneless, skinless chicken breasts, (cut into bite-sized pieces); 2 teaspoons low-sodium soy sauce, (divided); ½ teaspoon cornstarch; 2 to 3 dried red chiles; 2 teaspoons canola oil; 2 cloves garlic, (finely minced); 1 medium red bell pepper, (diced); 1 medium zucchini, (chopped); 3 tablespoons fat free chicken broth; 1 tablespoon balsamic vinegar; ⅓ cup chopped, unsalted roasted peanuts

This Easy Kung Pao Chicken recipe is much better than takeout and healthier too!

⏱️ 28 menit 🔪 Persiapan: 20 menit 🔥 Masak: 8 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

4 porsi

10 ounces boneless, skinless chicken breasts, (cut into bite-sized pieces)
2 teaspoons low-sodium soy sauce, (divided)
½ teaspoon cornstarch
2 to 3 dried red chiles
2 teaspoons canola oil
2 cloves garlic, (finely minced)
1 medium red bell pepper, (diced)
1 medium zucchini, (chopped)
3 tablespoons fat free chicken broth
1 tablespoon balsamic vinegar
⅓ cup chopped, unsalted roasted peanuts

Langkah-langkah

In a bowl, combine the chicken with 1 teaspoon of the soy sauce and the cornstarch. Marinate for 10 minutes. In the meantime, soak the dried chilies in hot water for a few minutes and when softened, chop. You can discard the seeds if you want it a little less spicy (I recommend keeping some of them in for a little spice!)
Heat a wok or large sauté pan over high heat. When hot, swirl in the oil and add the chicken. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned, but not cooked all the way through, about 4 minutes.
Add the chiles, garlic, bell pepper and zucchini. Stir-fry until fragrant. Add the remaining 1 teaspoon of the soy sauce, the stock and vinegar. Bring to a simmer and turn the heat to medium-low. Cook for 2 minutes, or until the chicken is cooked through. Top with roasted peanuts and serve.