Kung Pao chicken stir-fry
223
- Prep Time20 mins
- Total Time20 mins
- Makes4 servings
Is a wok best for cooking a stir fry? Yes, but cast-iron pans will also work very well if you don't own a wok. Photo, Erik Putz.
This delicious soy-sherry sauce works just as well with pork or firm tofu. As with all stir-fries, have all ingredients prepped and measured before starting to cook.
Ingredients
2 tbsp soy sauce, divided
2 tbsp dry sherry, divided
1 tbsp minced fresh ginger
2 tsp dark sesame oil
2 skinless, bonless chicken breasts, cut into bite-sized pieces
1 1/2 tsp cornstarch
1 tsp granulated sugar or honey
1 tbsp hot chili-garlic sauce
1 tbsp canola oil
1 red bell pepper, chopped
2 green onions, thinly sliced
1/2 cup cashews or peanuts, preferably untoasted and unsalted
Instructions
STIR 1 tbsp each soy and sherry with ginger and sesame oil in a medium bowl. Stir in chicken until well coated. Stir in cornstarch. Combine remaining 1 tbsp each soy and sherry with sugar and chili-garlic sauce in a small bowl.
HEAT a medium non-stick frying pan over medium-high. Add oil, then marinated chicken. Stir-fry chicken until almost no pink remains, 3 to 5 min. Add bell pepper and cook until it starts to soften, about 2 min. Stir soy-sherry mixture and pour over chicken and pepper. Add onions and cashews. Stir until nuts are heated through, 1 to 2 min. Remove from heat. Serve chicken stir fry with steamed rice if desired.
Nutrition (per serving)
Calories 264, Protein 21g, Carbohydrates 10g, Fat 16g, Fibre 2g, Sodium 512mg.