Kung Pao Chicken

Ingredients :

A
Chicken thigh (cubed)
240 g
Dried chillies (cut into 2 cm long)
40 g
B
Green capsicum (cubed)
1⁄4
Red capsicum (cubed)
1⁄2
Onion (cubed)
1⁄2
Ginger (sliced)
20 g
Spring onion (sectioned)
2 stalks
C
Lee Kum Kee Chicken marinate sauce
1 tsp
 Shaoxing wine
1 tbsp
Sesame oil
1 tbsp
Corn flour
 1 tbsp
D
Lee Kum Kee ‘Gong Po’ sauce
2 tbsp


Method:
1. Marinate the chicken cubes with C for 30 minutes.

2. Scald the chicken in hot until golden brown, drain well and set aside.

3. Heat up 1 tbsp of oil in the 35 cm Free Series Wok at 220 °C for 1 minute, then sauté the dried chillies, add in B and stir well.

4. Add in D, chicken cubes and spring onion, stir well.

5. Sprinkle toasted cashew nuts and ready to serve.