KUNG PAO CHICKEN – CHINESE

                   Wishing you all a very Happy New Year! Happy to begin this new year with one of my favourite dishes. Goes best with fried rice…..yum! Simple and easy to cook……and im sure most of us already have the ingredients in our pantry! Any left overs?? dont fret! packed lunch the next day 🙂

This recipe serves 2

for the marination:
1 cup boneless chicken, cut into small bite size pieces
1 tbsp oyster sauce
1 tbsp dark soya sauce
1/4 cup capsicum, cubed (I used yellow and green)
1/4 tsp ginger garlic paste

for the sauce:
1 tsp garlic, diced
a pinch of ginger, diced
1 small onion, cubed
6-7 cashewnuts
2 dry red chillies, cut into two (you can remove a bit of seeds if it will be too spicy)
1 thai red chilli (optional)
1/2 tsp black pepper powder
1/2 cup pineapple, cubed (optional)
2 tbsp oyster sauce
1 tbsp dark soya sauce
1 tbsp chilli sauce
3 tbsps spring onion leaves, chopped (reserve a bit for garnish)
3/4 tsp cornflour mixed with 1 tsp water

• Mix all the ingredients under ‘marination’ and keep aside for minimum half an hour

•  In a wok, heat 2 tbsps oil. saute the garlic.
• Add the onions and red chillies and saute for a minute. Add the cashewnuts
• Add the chicken mixture and stir for a few minutes until the chicken starts to cook.

• Add the pepper powder, oyster , chilli and soya sauce. stir
• Add half a cup of water and cook on low flame
• After the chicken is cooked add the cornflour mixture and stir. It will start to thicken slightly Add the pineapple and spring onions and stir till you get the desired consistency

• serve hot garnished with spring onions