Recipe from Pei Ling Low

Kung Po Chicken (Spicy Chinese stir fried chicken)

Ingredients:

• 300 g chicken breast (cube)
• 1/2 cup roasted cashew nuts
• 5 dried chili (can be reduced or avoid)
• 1 green pepper
• 1 red pepper                                           
• 1 tbs cooking oil
• salt and pepper to taste

Seasoning

• 1 tbs oyster sauce
• 1 tsp dark soya sauce
• 1 tbs light soya sauce
• 1 tbs sugar
• 1 tsp corn starch
• 2 tbs water

Method:

1. Dice the chicken breast and marinate with the seasoning for about 15-20 minutes while cutting the vegetables.

2. Dice the green, red pepper and onion.

3. Warm up the frying pan, pour in the oil. Slowly put in the marinated chicken cube and then slightly pan fried the meat with medium heat. Mark 4 or 5).

4. When the meat is cooked, put in the cut pepper, onion, dried chili and cashew nuts. Stir fry for a few minutes until the vegetables are covered with some sauce (add some water if  the sauce is almost dried out).

5. put salt and pepper to taste.

Serve with rice.