Kung Pao Chicken

Yum

 Ingredients:
Boneless chicken    -   500g., cut in small cubes
Corn starch             -   3 tbsp.
Salt a pinch or two
Oil                           -   4 tbsp.
Dried red chillies     -   6 no., broken
Onion                      -    1 no., diced
Red bell pepper       -    1 no., diced
Zucchini                  -    1 no., diced
Pepper                     -     1 tsp.
Roasted peanuts      -     4 tbsp.

For the sauce:
Oil                     -   1 tsp.
Garlic                -   3 tsp., sliced finely
Ginger               -   3 tsp., sliced finely
Brown sugar     - 3 tsp.
ground pepper    -  ½ tsp.
White distilled vinegar  - 3 tsp.
Soy sauce           - 3 tsp.
Hoisin sauce (or soy sauce)  -  2 tsp.
Corn starch        - 2tsp. dissolved in ½ cup water


Method:
Sauce Preparation:

1. Heat 1 tsp oil in a pan, add the garlic and ginger and saute for 3 mins. Add the soy sauce, hoisin sauce and mix well.
2. Add the corn starch dissolved in water, brown sugar, vinegar and pepper powder and stir until the sauce thickens. Set aside.

Chicken Preparation:

1. Toss the chicken cubes with 3 tbsp. of corn starch and salt and set aside for 5 mins.
2. Heat oil in a wide pan at medium heat and add the chicken pieces and fry until chicken is cooked well. Remove excess oil from the chicken on to a paper towel and set aside.
3. In the same pan, heat 1 tbsp oil at high heat add the dried red chillies and stir-fry until for 2 mins. 
4. Add all the required vegetables along with a pinch of salt and required amount of pepper. Stir-fry for a few minutes until they are  ¾th done(do not overcook).
5. Combine the fried chicken pieces and the prepared sauce. Mix well and cook until the sauce coats the chicken and vegetables. 
6. Add in the roasted peanuts and mix well. Garnish with chopped spring onion and serve hot.