Kung Pao Chicken

Yield: 4 servings

Oven temperature and cooking time

•  F ( C) for minutes

Equipments

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Ingredients

• 1 lb chicken breast, cut into 1" pieces 
• 4 oz broccoli stem
• 5 oz celery, halved lengthwise then 1/4" sliced
• 1/2 large green bell pepper, cut into 3/4" pieces
• 1/2 large red bell pepper, cut into 3/4" pieces
• 2 oz green onions, cut into 1/4" pieces
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• 4 tbsp oil, for frying
• 1/2 tsp crushed red chili peppers
• 1 tbsp grated ginger
• 4 garlic cloves, pressed
  
• 1 tsp tobanjan
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• 1/2 cup roasted peanuts
• 1 tbsp sesame oil.

Chicken Marinade - mix well and marinade chicken for 10 minutes

• 1 tbsp cornstarch
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tsp tamari soy sauce
• 2 tbsp dry sherry wine, or Chinese shaoxing wine
• 1/4 tsp white pepper

Kung Pao Sauce - mix well

• 1 tbsp soy sauce
• 1 tsp tamari soy sauce
• 2 tsp hoisin sauce
• 2 tsp oyster sauce
• 1/2 tsp chinese chicken bouillon powder
• 2 tbsp Chinese black vinegar, or balsamic vinegar
• 2 tbsp dry sherry wine, or Chinese shaoxing wine
• 2 tbsp water
• 1 tbsp sugar
• 1 tsp cornstarch

Directions

1. Heat a wok at high heat, cover surface with 2 tbsp oil.
   Add chicken and marinade. Fry until chicken is almost done. Turn the heat off.
   Transfer chicken to a dish.
2. Heat the wok to medium-low heat. Add 2 tbsp oil, garlic, ginger and tobanjan and cook for 1 minute. 
3. Add other vegetable. Turn the heat medium-high. Add sauce and bring it to boil.
4. When vegetable gets somewhat tender, add chicken back to wok. 
5. Turn off the heat when boiling. Add peanuts and swirl in sesame oil.

Note

 https://www.madewithlau.com/recipes/kung-pao-chicken

https://www.onceuponachef.com/recipes/kung-pao-chicken.html#tabrecipe

https://natashaskitchen.com/kung-pao-chicken/