Kung Pao Chicken
by Tavolino
A classic Chinese-inspired dish featuring cubed chicken, colorful bell peppers, and mushrooms, all stir-fried in a savory soy sauce-based glaze.
Ingredients
- Olive oil 2 tablespoons
- Onion 2 medium
- Garlic 2 cloves
- Chicken breast 500 g
- Salt to taste
- Green bell pepper 1 unit
- Red bell pepper 1 unit
- Yellow bell pepper 1 unit
- Canned mushrooms 1 cup
- Soy sauce 1/4 cup
- Cornstarch 1 tablespoon
- Water 1/2 cup
Preparation
- 1
Cut the chicken breast (500 g) into uniform cubes.
- 2
Dice the onions (2 medium) and mince the garlic cloves (2 units).
- 3
Cut the bell peppers (1 green, 1 red, 1 yellow) into cubes and halve the mushrooms (1 cup).
- 4
Heat the olive oil (2 tablespoons) in a large pan.
- 5
Add the cubed chicken and sauté until lightly browned. Season with salt to taste.
- 6
Add the onion (2 units) and garlic (2 cloves) to the pan, sautéing until golden.
- 7
Add the bell peppers (1 green, 1 red, 1 yellow) and sauté for a few minutes.
- 8
Add the mushrooms (1 cup) and mix well with the other ingredients.
- 9
In a bowl, dissolve the cornstarch (1 tablespoon) in the water (1/2 cup) and soy sauce (1/4 cup).
- 10
Pour the sauce mixture over the chicken and vegetables in the pan.
- 11
Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy.