Kung Pao Chicken
15 Minutes
4 SERVINGS
INGREDIENTS
Chicken- Chicken Thighs
- 2 Sadia Chicken Thigh (cut into bite size pieces)
- 2 tsp cornstarch
- 1 Tbsp light soy sauce
- 1 ½ Tbsp dark soy sauce
- 2 Tbsp black vinegar
- 3 Tbsp sugar
- ½ tsp sesame oil
- 80ml water
- 2 Tbsp cooking oil
- 2 garlic cloves (minced)
- 1 tsp ginger (finely chopped)
- 6 dried chilies (cut into 2cm pieces, most seeds removed)
- 3 green onions (finely chopped)
- 100g whole roasted unsalted peanuts/cashew
METHOD
- In a small bowl, mix all marinade ingredients except water.
- Add 11⁄2 tbsp of this sauce over the Sadia Chicken Thigh, mix to coat, and let it sit for 10 minutes.
- Add water into the remaining sauce. Mix well and set aside.
- Heat oil in a wok over high heat. Add garlic, ginger, and dried chillies. Stir fry until fragrant.
- Add the chicken and green onions. Stir fry until the chicken is fully cooked.
- Pour in the sauce and let it simmer until it thickens into a sticky glaze.
- Add in nuts and mix well.
- Serve the dish with rice, if desired.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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