### TranslatedIngredients: 500 grams Boneless chicken - cut into small pieces,1 teaspoon Ginger - grated,1 teaspoon Salt,1 teaspoon Whole Black Peppercorns - freshly crushed,1/4 cup Roasted Peanuts (Moongphali) - without husk,1 Green Bell Pepper (Capsicum) - diced,2 Spring Onion (Bulb & Greens) - chopped,2-3 Dry Red Chilli - soaked in water and chopped,1 teaspoon Soy sauce,2 teaspoons Vinegar,1 tablespoon Garlic - made into paste,1 tablespoon Green Chilli - made into paste,1 tablespoon Tomato Ketchup,2 teaspoons Extra Virgin Olive Oil - or sesame oil ### PrepTimeInMins: 25 ### CookTimeInMins: 20 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Asian ### Course: Lunch ### Diet: Non Vegeterian ### TranslatedInstructions: To prepare Kung Pao Chicken With Vegetable Fried Rice, clean and wash chicken nicely and collect in a bowl.Season it with salt, crushed black pepper and ginger paste. Mix well and keep aside.Heat oil in a non stick wok and once it's piping hot, add chicken marinade and stir fry it till it's well cooked and browned.In a separate bowl add soy sauce, vinegar, chili garlic paste, tomato sauce and i tsp oil and stir well. Keep aside.Once the Chicken starts turning dark brown in color add the chopped vegetables and peanuts and mix well.Cook till the vegetables are tender.Add sauce mix and stir in nicely such that everything incorporates well.Cook till the sauce starts to thicken, turn off the gas and serve Kung Pao Chicken hot with Chinese Vegetable Fried Rice, Soft and Spicy Chicken Nuggets and Chocolate Espresso Custard Pudding Recipe for complete a weekend lunch. 
