製作步驟/Preparation

1. 將去骨雞腿肉與杏鮑菇切成大小相近的丁狀，備用。
2. 熱鍋後放入杏鮑菇，以中火煎至表面金黃、香氣釋出，取出備用。
3. 原鍋加入食用油，放入雞腿肉，以中火煎炒至表面上色並熟透。
4. 加入乾辣椒炒出香氣，再放回煎好的杏鮑菇。
5. 加入EZ1宮保醬30g，快速翻炒，讓雞丁與杏鮑菇均勻裹上醬汁。
6. 起鍋前加入花生稍微拌炒，即完成香辣夠味、口感豐富的宮保雞丁炒杏鮑菇。
   

1. ​Dice the boneless chicken thigh and king oyster mushrooms into similarly sized cubes, then set aside.
2. ​Heat the pan, add the king oyster mushrooms, and sear over medium heat until golden brown and fragrant; remove and set aside.
3. ​In the same pan, add cooking oil, put in the chicken thigh meat, and stir-fry over medium heat until browned on the outside and cooked through.
4. ​Add dried chili peppers and stir-fry until fragrant, then return the seared king oyster mushrooms to the pan.
5. ​Add 30g of EZ1 Kung Pao sauce and toss quickly so the chicken cubes and king oyster mushrooms are evenly coated with the sauce.
6. ​Before taking off the heat, add peanuts and stir-fry briefly. The spicy, flavorful, and richly textured Kung Pao chicken with king oyster mushrooms is complete!