Chicken with charred red pepper & cashew

4 Servings

Ingredients

Quantity Ingredient
½ pounds Boned chicken breast
2 teaspoons Cornstarch (corn flour)
2 teaspoons Soy sauce
1 tablespoon Rice wine or dry sherry (up to)
1 Egg white
½ teaspoon Salt
10 (or more) dried red peppers
2 teaspoons Finely chopped fresh ginger
1 Green onion
¼ cup Cashews or peanuts or almonds
2 teaspoons Cornstarch (corn flour)
2 teaspoons Rice wine or dry sherry (up to)
2 tablespoons Soy sauce
1 teaspoon Vinegar (up to)
2 teaspoons Sugar
2 teaspoons Sesame oil (optional - author prefers to omit it)
4 tablespoons Oil

Directions

MARINADE

SEASONINGS

Gong-bao Ji-ding (Chicken with Charred Red Peppers and Cashews) 1. Cut meat into 1" pieces.

2. Make marinade in order given, stir in chicken, and leave for at least 15 min.

3. Trim peppers, shake out seeds. Chop ginger very finely. Slice onion into ¾" lengths.

4. Mix seasonings in small bowl in order given.

To cook:

1. Fry peppers until they start to char. Turn up the heat till peppers blacken, add chicken, reduce heat to medium.

2. Stir fry until chicken is white, then add ginger and onion. Cook for a few seconds, then add nuts and seasonings (give it a quick stir first).

When sauce has thickened slightly, and is glaze-like, remove to serving dish and serve hot.

Cameron, a.k.a. - BEGG⅖@... CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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