Kung pao chicken

80

PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 6 minutes
Kung pao chicken

Jim Norton


Ingredients

  • 2 tbsp soy sauce
  • 2 tbsp dry sherry
  • 1 tbsp minced fresh ginger
  • 2 tsp dark sesame oil
  • 2 skinless, boneless chicken breasts
  • 1 1/2 tsp cornstarch
  • 1 tsp granulated sugar , or honey
  • 1 tbsp hot chili-garlic sauce
  • 1 tbsp vegetable oil
  • 1 red bell pepper , chopped
  • 2 green onions , thinly sliced
  • 1/2 cup peanuts or cashews , preferably untoasted and unsalted

Instructions

  • Stir 1 tbsp soy with 1 tbsp sherry, ginger and sesame oil in a medium bowl. Cut chicken into bite-sized pieces and add to soy mixture. Stir until well coated. Stir in cornstarch and set aside. Combine remaining soy and sherry with sugar and chili-garlic sauce in a small bowl.
  • Heat 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 pepper and cook until it starts to soften, about 2 min. Stir soy-sherry mixture and pour over chicken and pepper. Add onions and peanuts. Stir until peanuts are heated through, 1 to 2 min. Remove from heat. Serve over steamed rice.

Nutrition (per serving)

  • Calories
  • 264,
  • Protein
  • 21 g,
  • Carbohydrates
  • 10 g,
  • Fat
  • 16 g,
  • Fibre
  • 2 g,
  • Sodium
  • 512 mg.