Kung Pao Chicken

Kung Pao Chicken

This is a really easy chinese stir fry dish... gets ready in literally minutes once u've got everything prepped and ready to go... really good with fried rice (the hubby has now resorted to calling this dish kung-fu chicken)...

Nirmala Prem


  1. 4 chicken breasts boneless
  2. 10 chillies dried red
  3. 2 Teaspoons garlic , finely chopped
  4. 1 Teaspoon ginger , finely chopped
  5. 2 celery stalks , sliced
  6. 1 onion small , diced
  7. 1 Tablespoon dark brown sugar
  8. 4 Tablespoons soy light
  9. 2 Tablespoons soy dark
  10. 1 Tablespoon oyster sauce
  11. 4 Tablespoons corn flour
  12. 1/4 Cup cashews
  13. salt
  14. oil


20 mins
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    Clean and skin the chicken breasts, and cut into bite size pieces.

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    Marinate with 3 tablespoons cornstarch, salt and light soy. set aside.

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    In a wok, heat the oil till smoking.

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    Add the dried red chillies (i used just 10 but if u like it REALLY hot, add more!) and saute till they puff up slightly and become dark.

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    Add the garlic, ginger and onion. mix well.

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    Add the brown sugar and let the aromats caramelise.

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    Next, add the celery and cashews. stir well to combine.

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    Add the marinated chicken breasts, and stir over high heat till the pieces are opaque.

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    Add the dark soy and oyster sauce, and stir well to coat.

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    Add a little water (say 1/4 cup), and bring to the boil.

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    When the chicken is cooked through (about 5 minutes) add 1 tablespoon cornstarch dissolved in a little water to thicken the gravy.

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    When the gravy is thick and clear, take it off the heat. serve.

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