Kung Pao Stir Fry Chicken

The mayhem is finally over at work and I can start pushing myself to blog about the long-due recipes. Don't get me wrong, I have been religiously cooking, just not blogging about it. Today's recipe is a simple kung pao stir fry, something that I managed to create with barely any ingredients left in the fridge. The key to the dish is to use a little black vinegar, to create that hint of tanginess in the dish.

Serves 2

2                         boneless chicken thigh or chicken fillet, cubed
8                         dried chilli, washed and deseed
2 stalks               scallion, cut into 2 inch length
2 slices                old ginger
1 clove                garlic, minced
2 tablespoons      cashew nuts, roasted
1 tablespoon       cooking oil

Marinade for the chicken:

1 tablespoon      cornstarch
1 tablespoon      light soy sauce
1 tablespoon      chinese wine
1 teaspoon         cooking oil

Ingredients for the sauce mixture:

1 tablespoon     light soy sauce
1 teaspoon        dark soy sauce
1/2 tablespoon  sugar
1 teaspoon        cornstarch   
1/2 teaspoon     black vinegar
3 tablespoons   water


Marinate the cubed chicken with the sauce marinade and set aside for at least 30 minutes.

Heat a pan with 1 tablespoons of cooking oil. Add in the sliced ginger, minced garlic and fry till fragrant. Add in the dried chilli and fry until it smells spicy before adding the chicken.

Stir fry the chicken till 70% cooked and add in the cashewnuts and the sauce mixture. Continue frying until the sauce reduces and thickens. Turn off the heat and mix in the scallions before dishing out.

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