Ingredients
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2 Chicken Breasts
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2 Tbsp Sesame Oil
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4 Tbsp Soy Sauce
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2 Tbsp Punzo Sauce
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2 Tbsp Brown Sugar
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1/4-1/2 cup (or Sambal oelek) dep. on heat level preference Sriracha
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1 Tbsp Corn Starch
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3 Tbsp Water
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2 Tbsp Hoisin Sauce
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3 Garlic Cloves
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1 tsp grated Fresh Ginger
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2-4 dep. on heat level preference Thai Red Chili Peppers
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2-4 dep. on heat level preference Chilis de Arbol
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1-2 Onion
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3 Bell Peppers
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Handful Thai Basil
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2-3 Green Onions
Directions
Steps
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1
Done
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Marinate the ChickenPat the chicken dry (I you can also use chicken tenders), cut into cubes. Mix the marinade: 2 Tbsp soy sauce, Punzo sauce, brown sugar, sriracha, 1 Tbsp sesame oil, . Pour 1/4 of the marinade over the chicken and let sit for 30 min.-1 hour. |
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2
Done
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Make the Sweet and Spicy Kung Pao SauceAdd the following to the remainder of the marinade: 3 garlic cloves minced, grated ginger, diced Thai chilis and Chiles de Arbol, 2 Tbsp soy sauce, and if desired, more sriracha sauce. If it is too spicy for your liking, add more brown sugar. In a separate cup, mix the cornstarch with the water until there are no more clumps. Add to the sauce and stir well. |
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3
Done
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Toast the peanuts (optional)In a dry pan, toast the peanuts for more depth of flavor for 3 min. |
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4
Done
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Make the StiryfrySlice the bell peppers and onions and flash fry them in a wok or pan in sesame oil for 3 min. Remove and set aside. |
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5
Done
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Cook the chickenIn the same wok or pan, cook the chicken for approx. 5 min., until crusty on all sides. |
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6
Done
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Complete the Kung Pao StiryfryAdd the onions, bell peppers, peanuts, and the sauce. Let simmer for 3 min. Top with fresh chopped thai basil and green (or spring) onions. |
