Kung Pao Chicken

A kind of Chinese food but usually cook in a delicious Filipino style.

Ingredients:

1 lb. boneless chicken breasts, diced

8 to 9 pieces dried chilis

1 tablespoon ginger, minced

3/4 cup zucchini, cubed

1/2 cup red bell pepper, diced

1/2 cup peanuts, skinned

Salt to taste

Marinade:

1 tablespoon cooking rice wine

1 tablespoon soy sauce

2 teaspoons cornstarch

Sauce:

3 tablespoons soy sauce

1 tablespoon rice vinegar

3 teaspoons cornstarch

3 teaspoons sugar

1/4 teaspoon sesame oil

1 tablespoon water

Cooking Procedure:

1.  Combine chicken with the marinade ingredients them mix well. Set aside.
2.  Make the sauce by combining all the sauce ingredients and mixing thoroughly. Set aside.
3.  Pour cooking oil in a work then apply heat.
4.  Deep fry the marinated chicken for 3 to 4 minutes or until the color turns light to medium brown. Transfer to a container and set aside.
5.  Using the same wok, remove excess oil and saute dried chilis, ginger and garlic.
6.  Add zucchini and red bell pepper and cook for 2 minutes.
7.  Put the deep fried chicken, salt and peanuts then cook for 3 to 5 minutes.
8.  Make a little space by pushing the ingredients on the side then pour the sauce mixture on the surface.
9.  Stir the sauce for a few seconds then mix with the other ingredients.  Cook for 2 minutes.
10. Turn off heat and transfer to a serving plate.

Serve with rice and enjoy!

Happy Tummy!