Editor's Note - Maria is a GoEast teacher, and a fantastic cook. Always let a girl from Sichuan cook Kung Pao Chicken for you. It's just better.
- Soy sauce
- Chinese cooking rice wine
- Boneless chicken breasts, cut into cubes
- Soy sauce
- Sesame oil
- Corn starch
- Minced garlic
- Minced fresh ginger
- Ground pepper
- Green & red pepper
- Unsalted, dry-roasted peanuts
- Green onions, cut into 1 cm long segments
- Turn on your stove's exhaust fan and/or open a window
- Heat up the oil, add the chicken and stir fry until the chicken is longer pink. Usually 2 to 3 minutes
- Remove the chicken and set aside. Add one spoon of oil and stir fry the minced garlic, ginger and pepper to quickly stir-fry, 30-45 seconds
- Put the chicken back into the pot and stir it with the garlic, ginger and pepper for 30 seconds.
- Add the green onions and stir fry for about 2 minutes
- Pour in the sauce and mix to coat the other ingredients
- put in the peanuts and cook for another minute
Note: There are no precise measurements for spoons or cups in Chinese cooking. It all depends on your own preference of taste. That's Chinese cooking!