Kung Pao Chicken

Instructions

1. Wash and clean chicken. Pat dry with paper towels. Cut chicken into bite-sized pieces and transfer them to a bowl. Marinate the chicken with all the ingredients under Ingredients for Marination. Cover and keep  aside for 15-20 minutes.
2. Mix together the Sauce Ingredients in a bowl and set aside ready to be used.
3. Heat 2 tbsp of oil in a deep bottom pan. Stir fry the marinated chicken until they are 80% cooked. Take them out and set aside.
4. Add in the remaining 2 tbsp of oil to the pan.  When oil is hot add in the vegetables, that is, bell peppers, onion and zucchini. Stir over high flame for a couple of minutes before adding in the minced ginger and garlic. Give it a quick stir before adding in the dried red chilies.
5. Saute until the dried red chilies release a spicy aroma. The garlic should be lightly fried and is light brown in colour. Add in the chicken back to the pan. Stir frequently before adding in the roasted peanuts.
6. Now add the sauce and  keep stirring continuously until the chicken is nicely coated with the sauce. Add in the spring onion (scallion) and the sesame oil (if using any) and give it a good toss.
7. Dish out and serve immediately paired with steamed rice, fried rice or noodles of your choice.