Kung Pao Chicken
I love a good kung pao chicken and it always reminds me of trips to the mall as a teenager and stopping by our favorite fast food Chinese restaurant at the time.
1 lb. (500g) chicken breasts, sliced into strips
1 Tablespoon soy sauce
Sunflower oil
4 garlic cloves, thinly sliced
1” stem ginger, thinly sliced
6 green onions
handful dried red chilies
3/4 cup peanuts
1 Tablespoon honey
2 Tablespoons white vinegar
1 Tablespoon Shaoxing Wine (or Dry Sherry, Mirin or Cooking Sake)
1/2 teaspoon Arrowroot starch (or potato starch)
Method:
Marinate the chicken in soy sauce for 30 minutes in the refrigerator.
In a large wok or frying pan, preheat the oil over medium-high heat. Saute the chicken - peanuts, stirring every 30 seconds to throughly cook until the chicken is fully cooked and no longer pink.
Just before the chicken is finished cooking mix together the honey, white vinegar, Shaoxing wine, and arrowroot starch. Pour over the chicken and allow the sauce to thicken.
Serve over rice and enjoy.