Kung Pao Chicken Stir-Fry
Ingredients
- A pair of chicken breasts
- A handful of cashews or peanuts
- 3 cloves garlic
- 1/2 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 5 dried red chilies
- 1 green onion
Marinade
- 2 tablespoons sweet soy sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon chili powder
- 1 tablespoon cornstarch
Sauce
- 1 tablespoon sweet soy sauce
- 1 tablespoon tomato sauce
- 1 teaspoon oyster sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 4 tablespoons water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon sugar
Preparation
Marinate the chicken in the marinade mixture, stir well, and refrigerate for 15 minutes.
Heat oil in a pan, fry the chicken until cooked, then remove and set aside.
Sauté garlic and onion until fragrant, add dried chilies and bell peppers, stir briefly, pour in the sauce mixture, stir until the sauce boils, add the chicken, stir until the sauce is absorbed, before removing from heat add green onion and fried nuts, stir well, adjust seasoning if needed, turn off heat, and serve immediately.
Tips
If no paprika is available, substitute with red and green chilies.
Cashews can be replaced with fried peanuts.
