The original recipe is for Kung Pao Chicken but since I am not a chilli person, I decided to modify this recipe to suit my taste. I replaced dried chillies with capsicums and well, it just achieved equally impressive result. Glad that my kids and MIL love this dish as much as I love it.
Ingredients
250g skinless, boneless chicken breast (diced)
1 tsp rice wine
1 tbsp cornstarch
2 tbsp olive oil
1 tsp chopped garlic
1 pc ginger slice
1/2 yellow capsicum
1/2 green capsicum
1 handful cashew nuts
1 stalk of spring onion
Sauce
1.5 tbsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp rice wine
1 tsp sugar
dashes of pepper
2 tbsp water
1 tsp cornstarch
1 tsp rice wine
1 tbsp cornstarch
2 tbsp olive oil
1 tsp chopped garlic
1 pc ginger slice
1/2 yellow capsicum
1/2 green capsicum
1 handful cashew nuts
1 stalk of spring onion
Sauce
1.5 tbsp light soya sauce
1/2 tsp dark soya sauce
1/2 tsp rice wine
1 tsp sugar
dashes of pepper
2 tbsp water
1 tsp cornstarch
Directions
1. Marinate chicken with rice wine and cornstarch for 10 mins.
2. Mix all ingredients for the Sauce in a small bowl and set aside.
3. Heat oil in frying pan and add in slice of ginger stir fry till brown.
4. Add in chicken cubes and stir fry till cooked. Then add in capsicum and cashew nuts.
5. Add the sauce and stir continuously until chicken meat is nicely coated with it.
6. Sprinkle the spring onion and ready to serve.
2. Mix all ingredients for the Sauce in a small bowl and set aside.
3. Heat oil in frying pan and add in slice of ginger stir fry till brown.
4. Add in chicken cubes and stir fry till cooked. Then add in capsicum and cashew nuts.
5. Add the sauce and stir continuously until chicken meat is nicely coated with it.
6. Sprinkle the spring onion and ready to serve.
2 comments:
Very nice sounding chicken recipe. Will put in my line-up of must try recipes next week.
Thanks for sharing.
You are welcome, try it and believe you will love it!
Post a Comment