Joyce is being naughty and procrastinating from doing some work for one of her units (it's pretty transparent that I'm not looking forward to doing this work). Okay, after I jot this recipe down for everyone, I'll get down to business!
Please forgive the small portion size (it's just me and my husband right now, and leftovers encourages us to overeat, which we try to avoid), and the mix of metric and imperial system measurements. I call it Faux Kung Pao Chicken because traditional Kung Pao Chicken uses peanuts, as well as dried chilli peppers. We prefer the cashews, and like more heat, so we use fresh peppers instead.
Serves 2 Ingredients
1 2-300g chicken breast, cut to 1/2 inch pieces (roughly, size of the pieces isn't crucial)
1 cup spring onions, sliced lengthwise (aka green onion, depending on the country you're in), approximately 3 or 4 stalks
2 large garlic cloves, finely chopped or minced
3 stalks of cilantro (aka coriander), roughly chopped
2 chilli peppers (dried chillis work as well), sliced
1/2 cup of unsalted cashews
1 tablespoon of vegetable oil (I use canola, but any flavourless cooking oil will do)
A pinch of saltMarinade
1 tablespoon of soy sauce
1/2 tablespoon of rice wine
1 tablespoon of sesame oil
Seeds from chilli peppers (optional)Sauce
2 tablespoons of soy sauce
1 tablespoon of rice wine
1 teaspoon of water
1/2 teaspoon of sugar
1/2 teaspoon of black bean sauce (optional)
2-3 chilli pepper slices (optional)Cooking instructions
1. Slice chilli peppers, if you are using them. If you like your food spicy, any seeds that come loose as you are slicing should be set aside in a bowl. Results may vary, depending on the type of chilli you use, and how many seeds you set aside. If you are using dried chillis, the heat will be far less potent than with the fresh. Set aside chilli peppers on a small plate, or in a small bowl.
2. Combine chicken pieces and other marinade ingredients in the bowl with the chilli seeds. Mix thoroughly until the chicken is coated with the marinade. Cover and set aside for at least half an hour, although it can sit overnight if refrigerated.
3. In a small bowl, mix all the ingredients for the sauce together. Stir briefly, then set aside.
4. While the chicken marinates, prepare the other components. For the spring onions, cut each stalk into approximately 1-inch long pieces. Slice these pieces lengthwise. Because I'm lazy, I usually just slice the pieces in half, and if the pieces are particularly thick, into quarters. Place on a plate or in a bowl.
5. Use cooking spray to coat the bottom of a wok or deep frying pan.
6. Add the chicken and stirfry until no pink is showing on the chicken. Remove the chicken from the pan and set aside.
7. Heat 1 tablespoon of oil on medium heat in the same pan.
8. Add the garlic and chilli and stir until fragrant (approximately 30 seconds).
9. Add the sauce, stirring occasionally until it begins to boil.
10. Add cashews, stirring briefly (10-20 seconds).
11. Add the cooked chicken and mix well until all the chicken is coated with the sauce.
12. Add the spring onions. Continue mixing until the spring onions soften. I only do it for about a minute, but I like my spring onions very slightly undercooked. Two minutes is about standard.
13. Add salt and mix. Take off of heat.
14. Garnish with coriander. Serve hot. Best enjoyed with rice :]
Special tip: To enhance the flavours further, you can add a dash of sesame oil before taking off of heat.
First time I've ever written up a recipe before. Not sure how clear those instructions are, but here's hoping it works for you guys