UNITS
SCALE
INGREDIENTS
SAUCE
- ¼ cup Soy sauce
- ⅓ cup Rice vinegar
- 2 tbsp White sugar
CHICKEN
- ¼ cup Soy sauce
- 2 tbsp Cornstarch
- 2 lbs Chicken breast , skinless, boneless, thinly sliced
- 2 tbsp Sesame oil
STIR-FRY
- 1 tbsp Sesame oil
- 1 Red bell pepper
- 1 Green bell pepper
- 1 bunch Green onion , cut into 3" pieces
- ½ cup Cashews
- 1 tbsp Ginger , minced
- 6 cloves Garlic , minced
- 10 Chilli peppers , dried, cut in half
METHOD
- In a medium bowl, combine soy sauce, rice vinegar and sugar. Stir and set aside.
- In a large bowl, combine soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform. Toss chicken pieces in the soy sauce-cornstarch mixture to coat and set aside.
- In a large skillet, heat sesame oil over high heat. Working in batches, stir-fry the chicken pieces until lightly browned and cooked through, about 3 to 4 minutes in total. Remove the chicken from the pan and set it aside.
- Using the same skillet, heat sesame oil over medium heat. When the pan is hot, stir-fry the bell peppers until they begin to soften, about 4 minutes. Add the green onions, cashews, ginger, garlic, and chilli peppers. Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken pieces. Bring the pan to a simmer, and cook until the sauce has thickened, about 2 minutes. Serve over rice or noodles.
NOTES
- Alternatively, you can substitute sherry vinegar for rice vinegar
- Use any vegetables you wish. Broccoli makes a great choice
