Kung Pao Chicken Egg Foo Young
A flavorful twist on the classic Chinese dish, Kung Pao Chicken, combined with the rich and fluffy Egg Foo Young. This delectable fusion creates a delightful dish packed with tender chicken, crispy vegetables, and bold spices, all topped with a deliciously tangy sauce. Prepare to be amazed by the harmonious blend of textures and flavors in every bite!
ingredients
- 4 boneless, skinless chicken breasts, diced
- 1/2 cup roasted peanuts
- 1 cup bean sprouts
- 1/2 cup sliced mushrooms
- 1/2 cup diced bell peppers
- 4 green onions, chopped
- 4 large eggs
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper flakes
steps
- 1.
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch, and 1/4 cup of water to make the sauce.
- 2.
In a large non-stick skillet, heat vegetable oil over medium-high heat. Add chicken and stir-fry until cooked through. Remove the chicken from the skillet and set aside.
- 3.
In the same skillet, add sesame oil, minced garlic, and crushed red pepper flakes. Stir-fry for a minute until fragrant.
- 4.
Add mushrooms, bell peppers, and green onions to the skillet. Cook for 2-3 minutes until the vegetables are slightly tender.
- 5.
Push the vegetables to one side of the skillet and crack the eggs into the cleared space. Scramble the eggs until fully cooked. Mix the eggs with the vegetables.
- 6.
Stir in the cooked chicken, peanuts, bean sprouts, and the prepared sauce. Cook for an additional 2-3 minutes until everything is well combined.
- 7.
Serve the Kung Pao Chicken Egg Foo Young hot with steamed rice or noodles.
