Kung Pao Chicken

Ingredients

Chicken breast

1 pound, diced

Soy sauce

3 tablespoons

Cornstarch

1 tablespoon

Vegetable oil

3 tablespoons

Szechuan peppercorns

1 teaspoon, crushed

Dried red chilies

4-6, adjust to taste

Green bell pepper

1, diced

Garlic

3 cloves, minced

Ginger

1 tablespoon, minced

Green onions

4, sliced

Peanuts

1/2 cup, roasted

Instructions

1. In a medium bowl, combine the diced chicken breast with soy sauce and cornstarch. Mix well and let it marinate for 15 minutes to absorb the flavors.
2. Heat a wok or large skillet over medium heat. Add the peanuts and toast them, stirring frequently until they are golden brown. Remove the peanuts from the wok and set aside.
3. Increase the heat to medium-high and add the vegetable oil to the wok. Once hot, add the dried red chilies and stir-fry them until they start to blacken, releasing their aromatic oils.
4. Add the marinated chicken to the wok and stir-fry until it is fully cooked, about 5-7 minutes.
5. Next, add the diced green bell pepper, minced garlic, minced ginger, and sliced green onions. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
6. Return the toasted peanuts to the wok. Add the crushed Szechuan peppercorns and stir well to combine all the ingredients, allowing the flavors to meld together.
7. Remove from heat and serve hot over steamed rice or enjoy it on its own.