Ingredients:

• Chicken Breast: 1 piece

• Carrot: ½

• Peanuts: A handful

• Cucumber: ½

• Onion: 1 piece

• Ginger: 1 piece

• Garlic: 2 cloves

• Bean Paste: 1-3 spoons

• Salt: 2g

• Sugar: 3g

• White Pepper: 3g

• Chicken Bouillon: 1 scoop

• Light Soy Sauce: 2 spoons

• Oyster Sauce: 1 tablespoon

• Corn Starch: Appropriate amount

Production Steps:

1. Prepare Ingredients:
Dice the chicken breast, cucumber, and carrot. Chop the onion, ginger, and garlic.

2. Blanch Carrots:
Blanch the diced carrots in boiling water and stir-fry the peanuts in a small amount of oil until golden.

3. Marinate Chicken:
Mix the diced chicken in a bowl with salt, sugar, white pepper, chicken bouillon, light soy sauce, and cornstarch. Add two spoons of cooking oil and mix well.

4. Prepare Sauce:
In a small bowl, combine 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of sugar, and 2 spoons of water. Mix well.

5. Cook Chicken:
Heat oil in a pan, add the marinated chicken, and stir-fry until cooked.

6. Stir-fry Aromatics:
Leave some base oil in the pan, add 2 spoons of bean paste, and stir-fry until the oil turns red. Then add the chopped onion, ginger, and garlic, cooking until fragrant.

7. Combine Ingredients:
Add the cooked chicken, carrots, cucumber, and peanuts to the pan. Stir-fry everything together until well-mixed and heated through.

8. Serve:
Your delicious Kung Pao Chicken is ready! Could you serve it with a bowl of rice?

Tips:

1. Use Fresh Ingredients:
You can just go for fresh chicken and vegetables to ensure your dish's best flavor and texture.

2. Marinate Well:
Allow the chicken to marinate for 10-15 minutes to absorb the seasonings, enhancing the overall taste.

3. Blanch Vegetables:
Blanching the carrots before stir-frying helps to soften them while retaining their vibrant color.

4. Stir-fry Quickly:
When stir-frying, use high heat to cook the chicken and vegetables quickly, locking in moisture and flavor. Stir constantly to prevent burning.

5. Adjust Spice Levels:
You can modify the bean paste and white pepper amount according to your preferred spice level. If you’re sensitive to heat, start with less.

6. Leave Base Oil:
After cooking the chicken, leave a bit of oil in the pan to enhance the flavor when adding aromatics and sauces.

7. Serve Immediately:
Kung Pao Chicken is best enjoyed fresh and hot, so serve it immediately with a bowl of rice to soak up the delicious sauce.