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Kung Pao Chicken (fast Food Edition)
by jacey01
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Use a little ginger, soy sauce, oyster sauce, sugar, cornstarch to prepare chicken cubes for more than 10 minutes. In another small bowl, add soy sauce, sugar, oyster sauce, and tomato sauce to make a sauce for later use)
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2. Cut vegetables (red onion, bell pepper).
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3. Roast the peanut kernels and cashew nuts in a pan over medium heat and let them cool.
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4. Put a tablespoon of oil in a hot pan, add ginger, minced dried chilies, and marinated chicken breasts in order, and stir-fry quickly until 9 is mature.
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5. Pour in the cut vegetables. Season with the prepared sauce (soy sauce, sugar, oyster sauce, tomato sauce). The soup begins to dry, pour in peanuts, cashews, green onion, stir fry evenly, turn off the heat. Finally, drop some sesame oil and serve on the plate.
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Tips:Traditional Kung Pao Chicken has a strong flavor and oiliness. This dish is relatively healthy and easy to make. If it comes out, seal it and put it in the refrigerator, and it will taste even better the next day.
Chicken breasts are low in fat and tend to taste dry after being overheated. If you don't know it well, you can replace it with traditional diced chicken thigh (it is recommended to develop for more than 30 minutes).
