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kung pao chicken


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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 60 minutes

Servings: 4

Cost: $16.56 /serving


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Step 1

Mix the marinade ingredients in a bowl.

Step 2

Place the chopped chicken in a separate bowl and mix with the cornflour/cornstarch,

Step 3

Then stir in 1/3 of the marinade ingredients into the chicken. Cover and refrigerate for 30 minutes (or up to 12 hours). NOTE: Reserve the remaining 2/3rds of the marinade for the sauce.

Step 4

Heat your wok or frying pan over a medium heat and add the whole chilli peppers. Dry cook for a couple of minutes – turning regularly until the chillies go darker in colour. NOTE: They burn quite quickly, so keep a close eye on them. Remove from the pan when they’ve darkened and gone a little softer.

Step 5

Add the oil to your work, heat on a high heat and then add the chicken (using a slotted spoon to remove from the marinade). Fry until cooked through – about 7-8 minutes.

Step 6

Add in the red peppers, courgette/zucchini and spring onions/scallions. Cook for a further 2-3 minutes until heated through, but still crunchy.

Step 7

Add in the reserved 2/3rds of the marinade and the chillies and cook until the sauce thickens slightly – about 2 minutes.

Step 8

If you’d prefer the sauce to thicken even more, you can mix a tbsp. of cornflour/cornstarch with a couple of tbsp. of cold water, then pour this mix in whilst stirring. The sauce will thicken very quickly.

Step 9

Add in the peanuts (or cashews) just before serving, and give them a quick stir. Serve over boiled rice (with a large glass of water if you intend to eat those chillies!)

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