2 whole boneless chicken breast ( diced)
2 carrot (peel and diced)
2 pc broccoli stump (peel and diced)
1 cup can water chestnut(diced)
1/2 lb roasted peanut
3-4 cloves garlic (minced)
4 tbsp corn flour(DIVIDED)
2 tbsp water
1 tbsp soy sauce
4-5 dried red pepper
1 tbsp salt
1 tbsp sugar
1 pack Lee Kum Kee "Kung Pao chicken sauce"
2 tbsp oil
1:Marinate diced chicken breast with 2 tbsp corn flour and soy sauce for 5 minutes,set aside.
2:Prepared wok at high heat,add in oil,garlic and dried red pepper ,stir-fry until aromatic,then add in marinated diced chicken.Sauteed for 1 minute,then stir in Kung Pao chicken sauce , corn flour dissolve with water; toss and stir until it thickens into a glaze .
3:Add in sugar,salt ,diced water chestnut,broccoli stump and diced carrot.Stir and mix all the ingredients well for another 2 minutes before remove from heat.Adjust your taste before remove from heat.
3:Sprinkle some roasted peanut on the dish . Serve warm with rice.
I prefer to sprinkle peanut on top of the dish instead of mixing it's together to prevent the peanut from getting soggy.For me a premixed ready Kung Pao sauce is really easy and simple to cook .All you need to prepared is meat and vegetables