Chicken Kung Pao

From SiggersWiki

Ingredients

Main:

• 3 tablesppons of peanut oil
• 3 hot red peppers, cut lengthwise with seeds removed
• 450g chicken breast, cut into 2.5cm cubes
• 75g peanuts or cashews

Sauce:

• 2 tablespoons of chicken broth
• 2 tablespoons of dry white wine
• 1 tablespoon of soy sauce
• 2 teaspoons of sugar
• 1 tablespoon of diced garlic
• 2 tablespoons of green onions, finely chopped
• 1 teaspoon of fresh ginger, finely chopped
• 2 teaspoons of vinegar
• 1 teaspoon of salt
• 2 teaspoons of sesame oil

Instructions

Add peanut oil, peanuts/cashews and peppers to a hot frying pan, and let fry quickly until peanuts/cashews start to be slightly roasted (about 1 minute). Then add chicken, mix well, and fry for another minute until the chicken is cooked through, but not necessarily browned. Then remove everything from pan and set aside.

Put all sauce ingredients in pan except for sesame oil, and wait until the sauce boils, then reduce heat to medium. Put red peppers, chicken and peanuts back in the pan, mix well, and let cook for 3-4 minutes. Then add sesame oil, mix together, and serve immediately.

Note: works also great with shrimp.