Preparation time: 30 minutes
Servings: 4
INGREDIENTS
- 125 ml Kung Pao sauce
- 1½ Tbsp sesame oil
- 2 Tbsp light soy sauce
- 2 Tbsp oil
- 1 Tbsp water
- 2 tsp corn starch
- 500g chicken breast, in cubes
- 100g unsalted cashew nuts
- 20g dried chili pepper
- 6 pieces of ginger, finely sliced
- 2 spring onions, coarsely sliced
- 2 garlic cloves, finely sliced
- Jasmine rice
PREPARATION
Cook the jasmine rice according to the instructions on the package.
In the meantime, marinade the pieces of chicken in soy sauce, sesame oil and 1 teaspoon of corn starch for 10 minutes. Stir-fry the marinated chicken for 2 to 3 minutes in a layer of hot oil. Drain the excess oil and put aside the chicken.
Put the dried peppers in the pan and stir-fry until brown. Then add the ginger and garlic, and stir-fry until aromatic. Add the chicken, followed by the sauce. Mix well. Simmer for 3 minutes. Then add the cashew nuts and spring onions.
Mix the corn starch with a dash of water, until it becomes a porridge. Then add it to the sauce. Stir well until the sauce has thickened. Stir a couple of times again, and serve with jasmine rice.