Kung Pao Chicken

Kung Pao Chicken

Ingredients

• 1 chicken breast
• 1 cucumber
• 1 carrot
• 1 handful peanuts
• 4 cloves garlic
• 1 light soy sauce
• 2 vinegar
• 2 sugar
• 1 Pixian doubanjiang
• 1 salt
• 1 cooking wine
• 1 light soy sauce (for marinade)
• 1 cornstarch (for marinade)

Instructions

1. Prepare one chicken breast, one cucumber, and one carrot — cut into chunks. Have a bowl of peanuts and four cloves of minced garlic ready.
2. Dice the chicken breast. Add 1 spoon each of cooking wine, light soy sauce, and cornstarch. Mix well and marinate for 10 minutes.
3. Heat oil in a wok and stir-fry the peanuts over medium-low heat for about 4 minutes. Add 1 spoon of salt, mix well, and set aside. In the same wok with more oil, stir-fry the diced chicken until it changes color, then add the carrot and stir-fry for 3 minutes. Remove and set aside.
4. Leave the base oil in the wok. Fry the minced garlic until fragrant, then add 1 spoon of Pixian doubanjiang and stir-fry over medium-low heat until the red oil releases. Add the chicken and carrot back. Mix 1 spoon light soy sauce, 2 spoons vinegar, 2 spoons sugar, and a little water to make a sauce, then pour it into the wok.
5. Simmer over medium heat for about 5 minutes. Add the cucumber and stir-fry for 1 minute, then add the cooked peanuts. Stir everything together and serve.
6. A healthy and delicious meal!