Kung Pao chicken stir-fry
Prep 20 min
Total 20 min
Serves 4
Updated Jan 16, 2019
Chatelaine
Ingredients
2 tbsp
soy sauce, divided
2 tbsp
1 tbsp
minced fresh ginger
2 tsp
dark sesame oil
2
1 1/2 tsp
1 tsp
granulated sugar or honey
1 tbsp
1 tbsp
1
2
green onions, thinly sliced
1/2 cup
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
Calories 264, Protein 21 g, Carbohydrates 10 g, Fat 16 g, Fibre 2 g, Sodium 512 mg.How-to video
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