kung pao chicken (宮保雞丁) | quarantine food adventures #4

A rendition of the classic Sichuan dish that you’ve probably had for Chinese takeout once or twice. It’s relatively easy to make and might just help satisfy that restaurant food craving we all have sometimes :) -------------------------------------------------- Recipe: CHICKEN MARINADE 1.5 lb boneless, skinless chicken breast 2 tbsp soy sauce 2 tsp sesame oil 1 tsp cornstarch Black pepper VEGETABLES & SPICES 2 large red bell peppers (2 cups chopped) 2-3 cups green beans, cut in half 1 small white/yellow onion (1 cup diced) 3 cloves garlic (1 tbsp minced) 1 tbsp minced ginger 8-10 dried red chilies, cut in half, de-seeded 1 stalk green onion (1 tbsp thinly sliced) STIRFRY SAUCE 3 tbsp water 3 tbsp soy sauce 1 tbsp dark soy sauce (or reg soy sauce) 3 tbsp rice vinegar 3 tbsp honey 1 tbsp sesame oil CORNSTARCH SLURRY 1 tsp cornstarch 2 tsp water OTHER Vegetable oil Roasted peanuts/cashews (as topping - optional) -------------------------------------------------- Music provided by: — Cults - Ever - https://thmatc.co/?l=C35FC43F — Soundhills - Give Me Hip-Hop - https://soundhills.com GIFs from: — Question Marks - https://gph.is/st/M2g4b7Y — Race Flags - https://gph.is/2KuHjAA