COOKING WITH BIBI AYSHA
KUNG PAO CHICKEN
Serves 4
INGREDIENTS:
For the marinade:
-500g chicken fillets, cut into cubes
-1 tblsp soy sauce
-1 tblsp rice vinegar
-2 tsp cornstarch (Maizena)
Sauce:
-3 tblsp soy sauce
-1 tblsp brown vinegar/Balsamic vinegar
-2 tsp hoisin sauce
-1 tsp sesame oil
-1 tsp honey
-¹/² tsp black pepper
-1 tsp chili flakes
Veggies & spices:
-3 tblsp sesame oil. Can use vegetable oil
-3 red whole chillies
-3 tblsp crushed garlic
-¹/² red bell pepper, cut into chunks
-¹/² green pepper, cut into chunks
-1 cup fried peanuts
-¹/² cup spring onions, thinly sliced
-chilli flakes for sprinkling
METHOD:
1.Add all the ingredients for the marinade together including the chicken and mix well. Cover with cling wrap and place in the fridge for minimum 30 minutes or maximum 4 hours.
2.Add all the ingredients together for the sauce into a bowl and whisk till blended then leave aside.
3.Add the sesame oil in a wok or large non stick frying pan and heat over medium-high heat.
4.Add the whole chillies, garlic and the chicken cubes and stir vigorously. Cook until the chicken is done.
5.Add the bell peppers and stir fry till done.
6.Now add the sauce and half of the fried peanuts and stir for 3 minutes
7.Garnish with remaining fried peanuts, spring onions and chilli flakes.
8.Serve hot with boiled white rice or noodles.
ENJOY!!!!
