Kung Pao Chicken

 

 

Ingredients

700g Chicken Breast (3cm Cubes)
2TB Szechuan Peppercorns
4TB Cornflour
1TB Vegetable Oil
1 Red Capsicum (2cm Dice)
1/4 Cup Peanuts
1 Cup Spring Onions (Sliced)

Sauce

1tsp Vegetable
5 Cloves Garlic (Finely Chopped)
1TB Ginger (Finely Chopped)
1TB Chinese Rice Wine
3TB Light Soy
1TB Dark Soy
1TB Hoi Sin
1TB Black Vinegar
3TB Water
10 Dried Chillis

Instructions:

Dry roast the peppercorns in a pan and grind in a mortar and pestle. Add to the cornflour and set aside.

To make the sauce, start by gently cooking the garlic and ginger in 1tsp of oil for 2 mins. Add all of the remaining ingredients, bring to the boil, and simmer for one minute and set aside.

Coat the chicken in the cornflour mix. In a hot pan with 1-2TB of oil - cook the chicken pieces until they are golden - then add the capsicum and peanuts and sautee for another 2-3 minutes.

At this stage add the sauce and stir for 1 minute until well combined. Add the spring onions at the very end and serve with steamed Jasmine rice.

Enjoy!