Kung Pao Chicken

Dish Kung Pao Chicken

constituents:

500g boneless funk, cut into bite-sized pieces
mug unsalted peanuts
1 medium-sized green bell pepper, minced
medium-sized red bell pepper, minced
small onion, finely diced
– 4 dried red chili peppers
3 cloves garlic, diced
soupspoons vegetable oil painting
2 soup spoons of soy sauce
2 soupspoons rice ginger
1 teaspoon hoisin sauce
1 teaspoon cornstarch, dissolved in 2 soupspoons water
swab to taste
Steamed rice, for serving

Instructions:

launch by marinating the funk In a coliseum, combine the soy sauce, rice ginger, and hoisin sauce. Add the funk pieces and marinate for at least 30 twinkles.
While the funk is marinating, prepare the rice using the Rice Cooker. Follow the instructions handed by the cooker to cook the asked quantum of rice. Keep it warm once cooked.
In the meantime, using the Food Processor, palpitation the peanuts many times until roughly diced. Set away.
toast the vegetable oil painting in a large skillet or wok over medium–high heat. Add the dried red chili peppers and stir- shindig for many seconds until ambrosial. Be careful not to burn them.
Add the marinated funk to the skillet and stir- shindig until it turns golden brown and is cooked through. In the same skillet, add the diced garlic, diced onion, and minced bell peppers. Stir– shindig for many twinkles until the vegetables are slightly softened.
Return the cooked funk to the skillet and add the diced peanuts. Mix well.
In a small coliseum, dissolve the cornstarch in water to make a slurry. Add the slurry to the skillet, along with swab to taste. Stir everything together until the sauce thickens and fleeces the funk and vegetables.
Remove the Kung Pao Chicken from the heat and serve hot over fumed rice prepared in the Rice Cooker.