KUNG PAO CHICKEN WITH CASHEWS

KUNG PAO CHICKEN WITH CASHEWS image

Categories Chicken Stir-Fry Quick & Easy

Yield 4 servings

Number Of Ingredients 19

Ingredients

Marinade:
1/4 Cup water
1/2 Teaspoon salt
1/2 egg
1/4 Cup cornstarch
2 Tablespoons olive oil
Kung Pao Chicken:
1 Pound boneless, skinless chicken breast, diced into 1/2-inch pieces, rinse and drained
1 Teaspoon cooking wine
2-1/2 Tablespoons soy sauce
1/3 Cup water
2-1/2 Tablespoons vegetable oil, divided use
12 whole dry chili peppers (smaller than 3 inches; if longer, cut in half)1/4 Cup diced green onion, white part only, in 1/2-inch pieces
1 Teaspoon ground ginger
1 Teaspoon ground garlic
1 Teaspoon crushed red chili pepper
1/2 Tablespoon cornstarch mixed with 1/2 tablespoon water
1 Teaspoon sesame oil
2 Ounces dry roasted cashews

Steps:

1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. 2. Combine wine, soy sauce and water; set aside 3. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. 4. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. 5. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon olive oil. 6. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. 7. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. 8. Add sesame oil and cashews. Stir and fold until ingredients are thoroughly mixed.

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