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| Kung Pao Chicken |
500g Chicken breast, chopped into cubes
4 tsp crushed garlic
1 inch cube of fresh ginger grated
2 tbsp white cooking wine
Place the chopped chicken, garlic, ginger and cooking wine in a large bowl and refrigerate while preparing the remaining ingredients.
1/2 cup skinless peanuts (unsalted)
1 medium onion chopped
1 medium capsicum chopped
A handful of dried red chiles or a dash of chili powder
Small can of sliced water chestnuts, drained
1/2 cup chicken broth (from OXO cube)
1 tbsp soy sauce
2 tbsp peanut sauce (I didn't have this so just used some peanut butter)
2 tbsp peanut oil
In a large wod, heat a tablespoon of peanut oil over medium-high heat for a few seconds, and then add the chicken and its marinade. Stir-fry until the chicken is cooked throughout - about 6-8 minutes.
Remove the chicken and add another tablespoon of peanut oil. Stir-fry the peanuts for about 3 minuts until browned. Add the onions, capsicum, chestnuts and red chillies until vegetables start to brown, about 5 minutes.
Add chicken broth, soy sauce and peanut sauce. Mix thoroughly and serve.
Takes about 30mins to prep and cook, but super easy.
And in case you think I have dream kids who eat anything - this is what they have.......
2 comments:
Thanks for the recipe here Jo - made this last night (minus the water chestnuts coz I didn't have any) and it was a hit with the whole family! I left the chilli out until I had dished up the girls' plates, then added it to Wayne's and my portion. Those biscuits you linked today look good too - will have to give them a go!
Oh good - glad to hear that. Definately think you should try the biscuits. Gooey goodness!
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