Cashew Chicken - Kung Pao Style

I love the color and variety of a great stir fry. For me the biggest difference between eating in a restaurant and making it at home is the number of plates. Usually in a restaurant I’ll order 3 dishes to share and you get a variety of vegetables that way. At home, I make one dish meals and balance the dish for my taste and add vegetables that wouldn’t normally be served in the restaurant.

My friend Erica has 12 pounds of chicken and is looking for ideas. This is how I do Kung Pao Chicken. I love the heat and flavor of the sauce. I love it the next day for lunch. This is what I would do with some of that chicken because it’s so fast and easy to prepare.

Kung Pao Chicken

This recipe is really 3 parts, the chicken prep, the sauce, and the fry.

Chicken Prep

• 2 Skinless, boneless chicken breasts (or a breast and 3 thighs) cut into bite sized pieces
• 1 Tbsp Soy sauce
• 1 Tbsp Dry sherry
• 1 Tbsp Fresh shaved ginger
• 2 tsp Dark sesame oil
• 1.5 tsp cornstarch

Sauce

• 2 Tbsp Soy sauce
• 2 Tbsp Dry Sherry
• 2 Tbsp Hot Chili Garlic Sauce
• 2 tsp Honey (or sugar)

The rest of the stir fry

• Oil, high smoke point oil
• 1 Red bell pepper chopped
• 2 Green onions chopped
• 1/2 Cup cashews or peanuts unsalted
• Snow Peas
• Bamboo Shoots