Ingredients
- tablespoon peanut oil(or vegetable oil)
- 1/3 cup raw peanuts
- (250 grams) chicken breast, cubed
- tablespoon light soy sauce
- teaspoon scornstarch
- tablespoon light soy sauce
- and 1/2 tablespoon sChinkiang vinegar
- tablespoon ssugar
- tablespoon sall-purpose chili garlic sauce2-3 tablespoon sfor a less spicy dish
- teaspoon cornstarch
- 1/3 cup Chinese scallion, chopped (or green onion)
- 1/2 cup cucumber, cubed
Instructions
- Heat peanut oil in a nonstick skillet over medium high heat until warm. Add raw peanuts and turn down to medium heat. Stir occasionally, until the peanuts turn brown and have a nice nutty aroma. Transfer the peanuts to a plate lined with several layers of paper towel to cool. Save the rest of the oil in the skillet for later use.
- Cut chicken breast into 1 to 1.5 cm (1/2 inch) cubes and transfer to a bowl. Add 1 tablespoon light soy sauce and mix well. Add 2 teaspoons cornstarch. Mix by hand until the chicken is evenly coated with a thin layer of starch. Set aside.
- Combine the remaining 1 tablespoon light soy sauce, Chinkiang vinegar, sugar, chili garlic sauce, and the remaining 1 teaspoon cornstarch to a small bowl. Mix well.
- Cut and prepare the rest of the veggies.
- Heat the same nonstick skillet again, over medium high heat.
- If there is not enough oil to cover the bottom of the skillet, add a bit more.
- When the oil is hot, spread the chicken across the skillet without overlapping the .
- Let it cook without stirring for 20 seconds.
- Flip to cook the other side for another 20 seconds.
- Stir a few times until all surfaces are cooked and slightly browned, but the inside is still raw.
- Add the scallion and stir another few times. Mix the kung pao sauce again and pour it over the chicken. Immediately stir a few times to mix well until the sauce thickens, 20 seconds. Stop heat. Add peanuts and cucumber. Give it one last stir to mix well. Transfer everything to a plate.
- Serve warm over steamed rice.
