KUNG PAO CHICKEN WITH CASHEWS
Steps:
- 1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. 2. Combine wine, soy sauce and water; set aside 3. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. 4. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. 5. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon olive oil. 6. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. 7. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. 8. Add sesame oil and cashews. Stir and fold until ingredients are thoroughly mixed.
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Zobi Zobiafr
[email protected]This recipe is a great starting point for kung pao chicken. I like to add a few more vegetables, such as broccoli and carrots.
Betelhem Temesgen
[email protected]I love this recipe! It's my go-to for a quick and easy weeknight meal.
Nethmi Premathilaka
[email protected]Easy to make and delicious! I used a store-bought kung pao sauce, and it turned out great.
Chad Faucette
[email protected]This dish was a hit with my family! The chicken was cooked perfectly, and the sauce was flavorful without being too spicy. I will definitely be making this again.
Chris Garcia
[email protected]I've tried many kung pao chicken recipes, but this one is by far the best. The sauce is particularly delicious, with just the right amount of heat and sweetness. I also appreciate that the recipe uses chicken thighs, which are more flavorful than chi
Sakib Khan
[email protected]This kung pao chicken recipe is a keeper! It's easy to follow, and the results are amazing. The chicken is tender and flavorful, and the sauce is perfectly balanced. I especially love the addition of cashews, which add a nice crunch and nutty flavor.