Chicken Kung Pao

Chicken Kung Pao

Ingredients

• 300g chicken fillet
• 1 sweet green pepper
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 1 dried chili pepper
• 0.5 tea cup roasted nuts
• 2 tbsp soy sauce
• 1 tbsp cooking wine
• 1 tsp starch
• 2 tbsp soy sauce
• 1 tsp vinegar
• 1 tbsp cooking wine
• 1 tbsp sesame oil
• 1 tbsp sugar
• 1 tsp starch

Directions

1. Cut the chicken into small pieces and pour over the marinade. We leave for 5 minutes.
2. Pour deep-frying oil into the wok, heat it up strongly and lower the chicken pieces into it. Fry stirring constantly for 2-3 minutes.
3. We take out the chicken pieces and let the oil drain from them.
4. Drain the oil from the wok, leaving 2 tablespoons there. Add in order - dried chili, after half a minute ginger and garlic, then green pepper - after 1 minute we send chicken pieces there. Fry constantly stirring for 1-2 minutes, after which we add sauce and nuts there. Cook while stirring for another minute. Remove and serve hot on the table.