Recipe of Kung Pao Chicken

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsps vegetable oil
• ½ cup unsalted peanuts
• 2 cloves garlic, minced
• 2 tsps ginger, minced
• 2-3 dried red chili peppers (adjust to your spice preference)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 zucchini, diced
• 4 green onions, chopped
• ¼ cup low-sodium soy sauce
• 2 tbsps rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tsp cornstarch dissolved in 2 tablespoons water
• sesame seeds for garnish (optional)

Instructions:

• In a small bowl, mix together the soy sauce, rice vinegar, hoisin sauce, and sugar to create the sauce. Set aside.

• Heat 1 tbsp vegetable oil in your SENSARTE Nonstick Deep Frying Pan Skillet over medium-high heat. Add the chicken pieces and stir fry until they turn golden brown and are cooked through. Remove the chicken from the pan and set it aside.

• In the same pan, add the remaining tbsp vegetable oil. Add the minced garlic, ginger, and dried red chili peppers. Stir fry for about 30 seconds until fragrant.

• Add the diced red and green bell peppers and zucchini to the pan. Sauté for 2-3 minutes until they start to soften but remain crisp.

• Return the cooked chicken to the pan and mix it with the vegetables. Pour the sauce over the chicken and vegetables. Stir well to coat everything evenly.

• Add the cornstarch-water mixture to the pan to thicken the sauce. Continue to cook for another 2 minutes until the sauce has thickened and coats the ingredients.

• Toss in the unsalted peanuts and chopped green onions. Stir fry for an additional minute.

• Transfer the Kung Pao Chicken to a serving dish, garnish with sesame seeds if desired, and serve hot over steamed rice or noodles. Enjoy!