Description
A vibrant and flavorful Kung Pao Chicken stir-fry with soy and oyster sauce, dried red chilies, and roasted peanuts, perfect for weeknight dinners.
Ingredients
- 500g chicken breast, diced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, diced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2-3 dried red chilies (adjust for spice)
- 1/2 cup roasted peanuts
- Green onions, chopped (for garnish)
Instructions
- Marinate the diced chicken with soy sauce, oyster sauce, and cornstarch for at least 30 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add the marinated chicken and stir-fry until cooked through and browned. Remove and set aside.
- In the same pan, add more oil if necessary, and stir-fry the garlic, onion, and bell pepper until tender.
- Add the dried red chilies and cooked chicken back into the pan, tossing everything together.
- Stir in the roasted peanuts and cook for another minute.
- Serve hot, garnished with chopped green onions.
Notes
For additional heat, adjust the number of dried chilies. Consider adding sesame seeds for garnish.
