Kung Pao Chicken


Kung Pao chicken225 – 300 g. boneless skinless chicken breasts
1/4 tsp. salt
1/3 egg white
1 tsp. cornstarch mixed with 1 1/2 tsp. water to make paste
1 green pepper, seeded
4 tbsp. olive oil
1 spring onion, cut into short sections
Few small slices of fresh ginger root
3-4 small dried red chilies, seeded and shredded
2 -3 tbsp. prepared kung pao sauce
115 g. roasted cashews
Few drops sesame oil

Cut the chicken into small cubes about the size of sugar lumps.  Place in a small bowl and mix with the salt, egg white, and cornstarch paste, in that order.

Cut the green pepper into cubes or triangles about the same size as the chicken pieces.

Heat the oil in a pre-heated wok or skillet.  Add the chicken and stir fry until cooked through; remove with a slotted spoon and keep warm.

Add the spring onion, chilies, and green pepper; stir fry for about one minute or until heated through.  Add chicken back into the mixture.  Stir in the kung pao sauce; blend well and stir fry for another minute.  Stire in the cashews and the sesame oil.  Serve hot over rice.

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