Kung Pao Chicken (Gai Pad Med Mamuang Him Ma Paan)
Serves 4
Ingredients
Method
1 lb. Chicken, Cut Into Bite-Sized Pieces
2 tbsp. Soy Sauce
1 tbsp. Sugar
1 tbsp. Cornstarch
½ cup Unsalted Dry Roasted Peanuts
2 Bird's Eye Chilies, Sliced
1 tbsp. Vegetable Oil
2 Garlic Cloves, Minced
¼ cup Green Onions, Chopped
¼ cup Fresh Thai Basil, For Garnish
In a bowl, mix together the chicken, soy sauce, sugar, and cornstarch. Let it marinate for 15 minutes.
Heat the vegetable oil in a wok or large frying pan over medium heat.
Add the garlic and chilies to the wok and stir-fry until they become fragrant.
Add the marinated chicken to the wok and stir-fry until it's cooked through.
Add the peanuts and green onions to the wok. Stir-fry until everything is well combined and heated through.
Serve the Kung Pao Chicken hot, garnished with fresh Thai basil.