Easy Kung Pao Chicken

Ingredients:

For the marinade:
5 tbsp soy sauce
1 ½ tbsp fresh ginger (or 1/2 tsp ground ginger)
1 tsp brown sugar
1 tsp cornstarch
1 tsp cayenne pepper (you can substitute for chili oil)
3 garlic cloves, crushed
1 pound chicken breasts, cut into strips

When ready to eat:
1 large onion, thinly sliced
1 big red bell pepper, cut into strips
1 jalapeño (optional)
½ cup of peanuts (optional. I don’t use them often because of sometimes I have allergy issues)
Vegetable oil, for frying

Instructions:

Combine the ingredients for the marinade very well and pour into a big recipient or zip-loc bags. Add the chicken and refrigerate. The minimum marinating time is about 1 hour at room temperature, but it’ll keep for at least four days in your fridge if you seal it well (after all, soy sauce was traditionally used for preserving food).

When ready to eat, take out the chicken (keep the sauce) and heat some oil in a pan. Cook the chicken over medium-high heat until it just loses its pink color. Remove from the pan.

Add some more oil to the pan and cook the veggies, stirring constantly, until they soften and the onion is translucent. Return chicken to the pan and add the sauce. Stir until everything is warm and add a little water if it looks too dry. Better than take out!

Serves 4.

From mmmingcook.blogspot.com