Kung Pao Chicken with Cashew Nuts

Kung Pao Chicken with Peanuts

Serves: 2
Prep Time: 15 mins
Cook Time: 15 mins


INGREDIENTS

• 400g chicken meat, cubed
• 3 tbsp roasted peanuts or roasted cashew nuts (my favourite ;))
• 6-8 dried red chilies, seeded and cut into halves
• 3 tbsp cooking oil
• 5 slices of ginger
• 2 cloves garlic, sliced
• 1 stalk scallion, sliced

Marinade Mix:

• 1 tbsp cornstarch
• 2 tsp soy sauce
• 1 tbsp Chinese Shaoxing rice wine, optional
• 1 tsp oil

Sauce Mix:

• 1 1/2 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 1/4 tsp Chinese black vinegar
• 2 tbsp water
• 1 tsp cornstarch

DIRECTIONS

1. Marinate chicken meat with marinate mix for at least 30 minutes.
2. In a wok with medium heat, add one tablespoon oil and stir-fry marinated chicken until they are no longer pink. Remove from wok and set aside.
3. Heat the remaining 2 tablespoons of oil in medium heat. Add in ginger, garlic and chillies. Stir-fry until they are aromatic with spicy smell.
4. Add in chicken meat and roasted peanuts. Add in sauce mix. Stir-fry until chicken is cooked and coated with sauce. Add in scallions, do a quick stir and turn heat off. 
5. Dish out and serve with steamed white rice. Enjoy.

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Labels: asian, chicken, chinese, marinate, recipes, stir-fry