Kung Pao Chicken
500g boneless, skinless chicken breasts or thighs, cut into ½ inch cubes
1 table spoon vegetable oil 8 dried red chilies, seeds removed
1 teaspoon pepper 4 garlic cloves, minced
3 slices of ginger 3 green onions, chopped
1/3 cup unsalted dry-roasted peanuts
1 tablespoon vinegar 1 tablespoon chicken broth
1 tablespoon sugar 1 tablespoon soy sauce
2 tablespoon corn starch.
Note: Whisk the ingredients until the corn starch is dissolved.
2 teaspoon light soy sauce 2 teaspoon cooking wine
2 teaspoon corn starch 1 teaspoon pepper
Note: Whisk the ingredients together until the corn starch is dissolved.
- Massage the chicken with the marinade in a bowl. Allow the chicken to marinate for 20 minutes.
- Add oil to Ropot, and then add Part 1 and Part 2 ingredients.
- Close the lid and press the “Function” key to select “Stir-fry”. Press “+” key to add an extra 2 minutes.