I love getting take out Chinese food, but can do without all the salt and MSG. So for tonight’s dinner, I made kung pao chicken to go along with my fried rice and orange chicken . If you like the kung pao chicken from panda express, you’ll love my kung pao chicken recipe!
Invest in a good oyster sauce and use extra high heat!! I’m so happy I can enjoy Chinese food again!
3 tablespoon peanuts
1/4 red bell pepper diced (55 grams)
1 tablespoon sake (cooking wine)
1/4 teaspoon ground pepper
1 teaspoon potato starch and 1 teaspoon water (to thicken)
Things you might need
Cooking Instructions: *click picture to enlarge*
Step 1: Cut chicken to bite sized pieces and prepare the vegetables and dried ingredients. Make the sauce.
Step 2: Heat a Wok
(high heat). Add 1 tablespoon oil and add the vegetables, peanuts, and dried chili. Stir-fry for about 30 seconds and add the chicken. Add some ground pepper and stir-fry for about 1 or 2 minutes. Now add the sake (Japanese cooking wine) and stir-fry until the chicken has cooked through.
Step 3: Pour the sauce and let the mixture come to a boil. When the sauce starts boiling, dissolve 1 teaspoon potato starch in 1 teaspoon water and add to the sauce. Stir well and sauté for 30 seconds to a minute.
Step 4: Discard the slices of ginger and serve with steamed or fried rice .
Thanks for Visiting MamaLoli.com. Enjoy!
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