Kung Pao Chicken With Cashews |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I have been looking for this recipe for years, and finally found it. I am posting it here for safe keeping. If it is as good as I remember, it will be a five-star recipe. I made this last night, and it was good. My changes are in parenthesis. I would definitely add the hoisin sauce for a little sweetness. Ingredients:
2 tablespoons soy sauce |
1 tablespoon white wine vinegar |
1 tablespoon dry sherry |
3 tablespoons chicken broth |
2 teaspoons sugar |
2 teaspoons cornstarch |
1 tablespoon dry sherry |
1 teaspoon cornstarch |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1/2 teaspoon red pepper flakes (my addition) |
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces |
2 tablespoons peanut oil, divided use |
6 small dried hot chili peppers |
1/2 cup cashews (1 1/2 c) |
2 tablespoons peanut oil |
1/4 teaspoon fresh ginger (to taste) |
1/2 teaspoon minced garlic (4 cloves) |
2 whole scallions, cut in 1/2-inch slices (one bunch) |
8 ounces sliced water chestnuts, drained |
2 tablespoons hoisin sauce (this is my addition but zaar is being touchy and won't let me enclose it in parenthesis) |
cooked rice |
Directions:
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.
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