Dinner recipe for Kung Pao Chicken with cashew nuts and red pepper

4 chicken breasts, diced

2 T soy sauce
2 T Chinese rice wine or dry sherry
1 T sesame oil
1 1/2 T cornstarch

2 T soy sauce
1 T Chinese rice wine
1 t sugar

1 sweet red pepper, diced
2 cloves garlic, chopped
4 spring onions
4 T oil, for frying
1/2 cup cashews
A few drops sesame oil, for serving

How to
Combine the marinade ingredients in a bowl. Add the chicken, toss to coat and refrigerate for 30 minutes.

Combine the sauce in a small bowl to add later.

Heat a wok over medium to hot heat. Add 2 tablespoons of the oil and the chicken. Stir-fry until mostly cooked. Remove from the wok.

Add the other 2 tablespoons of oil. Once hot, add the garlic and red pepper and stir fry briefly.

Add the sauce to the wok. Bring to a boil. Bring the chicken back to the wok. Add the cashews and spring onion. Remove from the heat and stir in a few drops of sesame oil. Serve.

Recipe kindly provided by The Love Bites Food Blog. Pictures and text copyright to Caylee Grey.

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