Pure Mountain Kungpao Chicken with Red Pepper and Cashew
Pure Mountain Kungpao Chicken with Red Pepper and Cashew
Course: Recipes, MainDifficulty: EasyServings
8-10
servingsTotal timeminutes
INGREDIENTS
- Marinade
2 tablespoons cornflour
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons Mirin
- Sauce
1.5kg chicken thigh / breast cut into cubes
2 tablespoons Mountain Canola Chili Oil
2 red bell peppers cut into squares
6 large scallions, chopped (green and white separated)
¼ cup low sodium chicken broth
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
¾ cup soy sauce
¾ cup dry cooking sherry (optional)
½ cup hoisin sauce
1 tablespoon corn starch
3 teaspoons Sriracha
2 tablespoons sugar
1/4 cup roasted cashews, roughly chopped
Directions
- Combine marinade ingredients and mix with cubed chicken.  Allow to marinade for at least 30 minutes or overnight.
- Combine the chicken broth, garlic, ginger, soy sauce, sherry, hoisin sauce, cornflour, Sriracha and sugar together.  Set aside.
- Heat the oil over a medium to high heat and add the white part of the scallion, red pepper and sauté until soft.  Remove from wok and set aside.
- Return wok to a high heat, once smoking, add the chicken and stir-fry for 3-5 minutes. Reduce heat to medium, add the sauce, bring to a boil and simmer for about 15 minutes.  The sauce will begin to thicken slowly.  Add the onion, roasted rest pepper and cook for a further 2 minutes.  Garnish with roasted cashews, green scallion & Mountain Canola Chili Oil.  Serve over some freshly steamed rice.
Shop the Ingredients
