Kung pao chicken
94
- Prep Time10 mins
- Total Time10 mins
- Makes4 Servings
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 21g, Carbohydrates 10g, Fat 16g, Fibre 2g, Sodium 512mg.