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Kung Pao chicken stir-fry

Chatelaine | posted Wednesday, Feb 24th, 2016

kung
Preparation time: 20 minutes
Total time: 20 minutes
Makes: 4 servings

Ingredients

  • 2 tbsp soy sauce, divided
  • 2 tbsp dry sherry, divided
  • 1 tbsp minced fresh ginger
  • 2 tsp dark sesame oil
  • 2 skinless, boneless 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

Directions

  1. 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.
  2. 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 with steamed rice if desired.
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