Kung Pao Chicken with Roasted Peanuts

Ingredients

• 300 g boneless skinless chicken breast
• 50 g dry roasted peanuts
• 6 pieces dried red chilies
• 2 tablespoons soy sauce
• 1 tablespoon Chinese black vinegar
• 1 tablespoon shaoxing wine
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 2 stalks green onions(optional)
• 2 cloves garlic
• 1 teaspoon ginger

Instructions

1. 1

   Cut the chicken into 2‑cm cubes, then toss with 1 teaspoon cornstarch and a pinch of salt; set aside.

2. 2

   Heat 1 tablespoon oil in a wok over high heat, add the dried chilies and stir‑fry for 30 seconds until fragrant, then add the chicken and stir‑fry 4‑5 minutes until browned and cooked through; remove and keep warm.

3. 3

   Add the remaining oil, minced garlic, ginger, and optional green‑onion whites; stir‑fry 1 minute, then return the chicken to the wok.

4. 4

   Stir in soy sauce, black vinegar, shaoxing wine, and sugar; cook 2 minutes, allowing the glaze to coat the chicken.

5. 5

   Add the roasted peanuts and toss briefly; serve immediately, garnished with sliced green‑onion tops if desired.