Kung Pao chicken

Kung Pao chicken

A nice spicy Asian dish. This has always been one of my favorite dishes and I often order it when we go to a Chinese restaurant.

I also love it when cashew nuts are served with it, so I made it myself with these delicious nuts. But you can also leave them out if you like.

What do you need?

• 350 gr (12,3 oz) chicken fillet
• 100 gr (3,5 oz) corn starch
• 100 gr (3,5 oz) cashew nuts
• 1 red bell pepper, cut into pieces

For the sauce

• 1 teaspoon of chili flakes
• 2 teaspoons of ginger powder
• 2 cloves of garlic, minced
• 1 tablespoon of honey
• 6 tablespoons of soy sauce, low sodium
• 2 tablespoons of rice vinegar
• 2 tablespoons of sesame oil
• 4 tablespoons of water

How to make it?

Cut the chicken fillet into strips. Take a bowl and put the cornstarch in it. Roll the strips of chicken fillet through the corn starch.

Fry the bell pepper pieces in a frying pan for about 5 minutes. Remove it from the pan and set aside.

Now fry the chicken strips in the same pan with 2 tablespoons of oil.

When the chicken is done, add the bell pepper and cashew nuts to the chicken strips.

Combine all the sauce ingredients and pour this over the chicken strips.

Stir until the sauce has thickened.

Bon appetit!

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