Kung Pao Chicken with Yummi Nuts Japanese Peanut
Ingredients
- 2 pounds boneless chicken breast cut into chunks
- ¼ cup soy sauce
- ¼ cup cornstarch
- 3 tablespoons sesame oil
- 1 red bell pepper in cubes
- 1 green bell pepper in cubes
- 1 bunch of chives in julienne
- 1 package of Yummi Nuts Japanese Peanut
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- Ingredients for the sauce:
- ¼ cup soy sauce
- 1/3 of cup of rice vinegar
- 2 tablespoons of brown sugar
Ingredientes
2 pounds boneless chicken breast cut into chunks
¼ cup soy sauce
¼ cup cornstarch
3 tablespoons sesame oil
1 red bell pepper in cubes
1 green bell pepper in cubes
1 bunch of chives in julienne
1 package of Yummi Nuts Japanese Peanut
1 clove garlic, minced
1 tablespoon minced fresh ginger
Ingredients for the sauce:
¼ cup soy sauce
1/3 of cup of rice vinegar
2 tablespoons of brown sugar
Preparation
- Step 1: To make the sauce, mix all the ingredients and reserve.
- Step 2: Mix the soy sauce with the cornstarch and cover the chicken with this mixture.
- Step 3: Heat 2 tablespoons of oil in a skillet and fry the chicken until golden brown, 3 to 4 minutes. Remove from the pan and reserve.
- Step 4: Place the rest of the oil in the same pan and fry the chilies, chives, garlic, and cashew for 2 minutes. Add the chicken and sauce back.
- Step 5: Let it simmer for 2 minutes and serve.
