Authentic Kung Pao Chicken Recipe | Easy & Delicious

INGREDIENTS

1 pound boneless skinless chicken breasts or thighs 2 cloves garlic, minced 1 teaspoon hot chili oil 1/4 cup reduced-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon peanut or vegetable oil 1/3 cup roasted peanuts 2 green onions, cut into short, thin strips Lettuce leaves (optional) Plum sauce (optional)

PREPARATION:

1. Cut chicken into 1-inch pieces. Toss chicken with garlic and chili oil in medium bowl.
2. Blend soy sauce into cornstarch in cup until smooth.
3. Heat wok or large skillet over medium-high heat. Add peanut oil; heat until hot. Add chicken mixture; stir-fry 3 minutes or until chicken is no longer pink.
4. Stir soy sauce mixture and add to wok along with peanuts and green onions. Stir-fry 1 minute or until sauce boils and thickens.
5. To serve, spread each lettuce leaf lightly with plum sauce. Add chicken mixture; roll up and serve immediately.

This recipe appears in: Chinese