African Reporter

Addie staff in the kitchen: Chicken Kung Pao

This chicken recipe is extremely quick to whip up but makes a delicious addition to any meal plan.

STEP 1: Collect all your ingredients.

INGREDIENTS

500g boneless skinless chicken breast, cut into 2cm pieces.
1 tablespoon cornstarch.
2 teaspoons light sesame oil or 2 teaspoons vegetable oil.
3 tablespoons green onions, chopped with tops.
2 garlic cloves, minced.
1/2 teaspoon crushed red pepper flakes ( to your own taste).
1/2 teaspoon powdered ginger ( can use fresh grated if preferred).
2 tablespoons rice wine vinegar.
2 tablespoons soy sauce.
2 teaspoons sugar.
100g dry roasted peanuts (or nuts of your preference).
4 cups cooked rice, hot or pasta.
Tray of bean sprouts (optional).

DIRECTIONS

STEP 2: Combine chicken and cornstarch in small bowl. Toss to coat.

STEP 3: Heat oil in large non-stick skillet or wok on medium heat. 4. Add chicken. 5. Stir fry 5- 7 minutes or until no longer pink in centre. Take chicken off the heat.

STEP 4: Add onions, garlic, red pepper and ginger to skillet. Stir fry briefly and remove from heat.

STEP 5: Combine vinegar, soy sauce and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet. Stir until chicken is well coated. I also added bean sprouts at this stage (optional).

STEP 6: Just before serving add the nuts – I prefer cashews instead of peanuts and these work as well but make the dish less traditional.

STEP 7: Plate and enjoy with rice or pasta if you prefer.

Also read:

Homemade chicken soup is a powerful immune booster

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