Kung Pao Chicken

Kung Pao Chicken
Serves: 4 to 6
  • 1½ lb chicken, 1 inch cubes
  • 2 tsp canola oil
  • ¼ cup diced onion
  • ¼ cup chopped coloured bell peppers
  • ¼ cup diced carrots
  • ¼ cup diced zucchini
  • ¼ cup diced celery
  • 2 gloves garlic minced
  • ¾ cup chicken broth
  • 2 tsp hot bean sauce
  • 1 tsp chili garlic sauce
  • 1 tsp sesame oil
  • 1 tsp corn starch
  • 2 tsp oyster sauce
  • roasted peanuts
  • 1 tbsp canola oil
  • 1 tbsp soya sauce
  • 1 tsp salt
  • ¾ tsp white sugar
  • 2 tsp corn starch
  • pinch of white pepper
  • 1 tbsp water
  1. To make marinade: add all ingredients to a bowl and mix. Add diced chicken, cover and let sit for a minimum of an hour in the fridge.
  2. To blanch the carrots: place diced carrots and chicken broth in saucepan and cook for 2 minutes on high heat. Remove carrots from heat and drain liquid.
  3. In a large wok heat 1 teaspoon oil on high heat, once hot add drained marinated chicken. Stir constantly, add 2 to 3 tablespoons cooking wine, stir again then cover for six to seven minutes checking often and stirring. If dry add chicken broth as needed. Once the chicken’s internal temperature reaches 165°F, place cooked chicken in a new bowl, clean wok completely and reheat on high adding 1 teaspoon oil. Add garlic and onion, then zucchini, celery, peppers and carrots that have been set aside. Stir vegetables regularly and add 3 tablespoons of chicken broth. Cook vegetables to be firm not mushy. Once almost cooked add ½ teaspoon of salt and ½ teaspoon of sugar. Lastly, add cooked chicken to wok, hot bean sauce, chili garlic sauce and, oyster sauce. Mix cornstarch with 3 teaspoon of water in separate container then add to wok. Stir and turn off heat. Add 1 teaspoon sesame oil, stir well and sprinkle with roasted peanuts before serving.