Recipe
Cut the chicken into small pieces or use ready-sliced chicken. Lightly roast the cashew nuts in a frying pan or wok, then chop them coarsely. Cut the chilli peppers into strips and the spring onions into rings. For the sauce, mix the stock, soy sauce, balsamic vinegar, sugar and starch in a bowl.
Heat the oil in a pan and fry the chicken in it. Add the grated garlic, ginger and chilli powder and continue to fry. Add the peppers, spring onions and cashew nuts and fry everything briefly. Finally, douse with the prepared sauce and mix everything well. Serve the Kung Pao Chicken with the side dish of your choice.
Ingredients
500g Chicken breast
3 Garlic cloves
20g Ginger
50g Cashew nuts
2 Chilli peppers
4 Spring onions
2 tbsp Oil
Chilli powder
6 tbsp Chicken stock
5 tbsp Soy sauce
1 tbsp Balsamic vinegar
1 tsp Sugar
2 tsp Corn starch
2 tsp Sesame oil
About Susanne
Hi there! I’m Susanne and I’ve been working for Micarna at its Courtepin site for 11 years. I’m in charge of vocational training for our company’s service roles. My all-time favourite product is chicken, as it’s so versatile. My favourite way to serve it is Kung Pao, as it tastes so good. Enjoy!