Pure Mountain Kungpao Chicken with Red Pepper and Cashew

15 Minutes

8 - 10 People

30 minutes

Ingredients

Marinade

2 tablespoons cornflour

2 tablespoons soy sauce

1 tablespoon sesame oil

2 tablespoons Mirin

Sauce

1.5kg chicken thigh / breast cut into cubes

2 tablespoons Mountain Canola Chili Oil

2 red bell peppers cut into squares

6 large scallions, chopped (green and white separated)

¼ cup low sodium chicken broth

1 teaspoon garlic, minced

1 teaspoon fresh ginger, minced

¾ cup soy sauce

¾ cup dry cooking sherry (optional)

½ cup hoisin sauce

1 tablespoon corn starch

3 teaspoons Sriracha

2 tablespoons sugar

1/4 cup roasted cashews, roughly chopped

Directions

1. Combine marinade ingredients and mix with cubed chicken. Allow to marinade for at least 30 minutes or overnight.

2. Combine the chicken broth, garlic, ginger, soy sauce, sherry, hoisin sauce, cornflour, Sriracha, and sugar together. Set aside.

3. Heat the oil over medium to high heat and add the white part of the scallion, and red pepper, and sauté until soft. Remove from wok and set aside.

4. Return the wok to high heat, once smoking, add the chicken and stir-fry for 3-5 minutes. Reduce heat to medium, add the sauce, bring to a boil, and simmer for about 15 minutes. The sauce will begin to thicken slowly. Add the onion, roasted rest pepper and cook for a further 2 minutes. Garnish with roasted cashews, green scallion & Mountain Canola Chili Oil. Serve over some freshly steamed rice.