Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 800grams chicken breasts, diced
- 4tablespoons soy sauce
- 2tablespoons hoisin sauce
- 1tablespoons rice wine vinegar
- 1tablespoons brown sugar
- 3/4 cup chicken stock
- 1teaspoons cornstarch
- 2tablespoons sesame oil
- 1 medium red capsicum, de-seeded and sliced
- 1 medium green capsicum, de-seeded and sliced
- 160grams cashew nuts
- 280grams rice
Description
This Kung Pao recipe combines juicy chicken with crunchy cashews tossed in a sweet sticky sauce. Easy to make and super simple, this is a great midweek dish.
Method
Step 1 of 7
Combine the diced chicken in a bowl with the soy, hoisin, vinegar, sugar, stock and cornstarch.
Step 2 of 7
Combine all ingredients together well and allow to marinate for 15 minutes in the fridge.
Step 3 of 7
Heat up large non-stick pan to a medium heat and then add the sesame oil.
Step 4 of 7
Fry the capsicum for 3 minutes while tossing.
Step 5 of 7
Remove the chicken and sauce from the fridge and empty into the pan and bring to the boil.
Step 6 of 7
Once boiled, reduce heat, add the cashew nuts and allow to simmer for 15 minutes.
Step 7 of 7
Once the sauce has started to reduce, remove from the heat and serve with a choice of condiments. Cook rice and serve.
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