This spicy interpretationof casher chicken uses chili oil and crust red pepper to enhance this traditional chinese favorite.
Sauce: 4 tbsp hoisin sauce 4 tbsp sesame oil 1 tbsp chili oil with pepper flakes (I like the laoganma brand) Meat: 2 large boneless chicken breast halves 3 tbsp peanut oil 3 cloves Garlic, minced 1 inch fresh ginger minced 1/2 cup cashews - split (cut in half lengthwise) 2 cups green onion in cut to 1 inch parts 1/2 cup chicken broth 2 tbsp rice wine 4 oz snow peas
InstructionsMix the sauce ingredients and let stand while preparing the chicken.
Slice the chicken into 1 inch strips. Add the peanut oil to a wok, and hear briefly. Add the ginger, then add the chicken. Cook over medium to highheat until the chicken is fully cooked, stiring constantly. Add the garlic and rice wine, cook for 30 seconds. Then add the chicken broth and snow peas and cook 4 minutes longer, or until the peas are done. Add the green onion and cook one minute longer. Pour over the sauce, and cook 30 seconds longer. When done, add the cashews, mix, and serve.
Kung Pao Chicken