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Tuesday, May 17, 2011

Kung Pao Chicken

When I cook, I like to experiment with easy-to-make recipes. This is one of them! You can play around with the measurements for a darker/lighter sauce, or add cashew nuts instead of peanuts...You can't go wrong!

Boneless chicken breast - 1 1/2
Roasted peanuts - 3 tbsp
Dried chilies - 8-10 cut small
Ginger - 1 inch sliced
Garlic - 2 cloves sliced
Spring onions - 1 stalk chopped
Corn starch - 1 tbsp
Light soy sauce - 2 tsp
Chinese cooking wine - 1 tbsp
Oil - 1 tsp
Light soy sauce - 1 1/2 tbsp
Dark soy sauce - 1 tsp
Sugar - 1 tsp
Black vinegar - 1/4 tsp
Water - 2 tbsp
Corn starch - 1 tsp

Cut the chicken into small pieces and marinate with the above ingredients for about 20-30 minutes.
Heat a wok with a little oil and stir fry the marinated chicken until they are 3/4 cooked. Dish out and set aside.
Add 2 tbsp oil in a cleaned wok and put in ginger, garlic and dried chillies. Once fragrant add the partially cooked chicken in.
Add roasted peanuts and the pre-mixed sauce in. Continue to stir until the chicken is well coated with the sauce.
Add spring onions and dish out to serve.

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