Kung Pao Chicken With Cashews

  1. Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
  2. In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
  3. Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
  4. Add chicken, stir fry unti chicken is almost done.
  5. Add the onions, garlic, chiles and cashews. Stir fry for a minute.
  6. Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.

soy sauce, white wine vinegar, sherry, chicken broth, sugar, cornstarch, sherry, cornstarch, salt, white pepper, red pepper, chicken breasts, peanut oil, hot chili peppers, cashews, peanut oil, fresh ginger, garlic, scallions, water chestnuts, hoisin sauce, rice

Taken from www.food.com/recipe/kung-pao-chicken-with-cashews-241902 (may not work)

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