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Kung Pao Chicken

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Lockdown Cuisine

@lockdowncuisine

Icons/time 30 minutes
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Ingredients (17)

Serves 2

2 chicken breasts

8 dry bird's eye chillies

5 spring onions

2tbsp peanuts

2tbsp light soy sauce

2 cloves garlic

2 cloves garlic

1tsp grated ginger

1tbsp rice wine/dry sherry

1tbsp peppercorns

2tbsp balsamic vinegar

1tbsp sesame oil

1tbsp hoisin sauce

1tsp sugar

1 pinch salt

2tsp cornflour

2tbsp vegetable oil

Method

Step 1

Dice the chicken breasts and mix in 1tbsp light soy sauce, rice wine and 1tsp cornflour. Mix and leave to marinade. Peel the ginger and set aside


Step 2

Crush the peppercorns and make the sauce by combining 2tbsp soy sauce, balsamic vinegar, sesame oil, hoisin sauce, sugar, 1tsp cornflour and 1/2tsp of crushed pepper and mix


Step 3

Make garlic paste by crushing and dicing garlic, sprinkling salt over the top and running your knife over the garlic


Step 4

Place a pan on a high heat with vegetable oil and add the chillies. Add the chicken and cook for 4-5 minutes


Step 5

Cut the whites of the spring onions and add to the pan along with the garlic and grate in the ginger


Step 6

Add the sauce, stir, then add the peanuts. Serve with rice and enjoy

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