Kung Pao Chicken With Cashews Recipes

Steps:

• 1. Combine marinade ingredients. Add chicken; refrigerate at least 1 hour. 2. Combine wine, soy sauce and water; set aside 3. Heat wok on high heat 10 seconds. Add 2 tablespoons oil and heat well. 4. Remove chicken from marinade and add to wok. Stir-fry quickly, 60 seconds. Remove chicken; drain well. 5. Add chili peppers. Stir-fry until they darken. If wok becomes too dry, add 1/2 tablespoon olive oil. 6. Add green onions, ginger, garlic and crushed red chili pepper. Stir-fry 5 seconds. 7. Return chicken to wok; stir soy sauce/wine mixture and add; stir until sauce boils, then add cornstarch mix to thicken. 8. Add sesame oil and cashews. Stir and fold until ingredients are thoroughly mixed.

Steps:

• Cooking sauce:In a small bowl, combine 2 tablespoons soy sauce, 1 tablespoon white wine vinegar, 1 tablespoon dry sherry, 3 tablespoons chicken broth, red pepper flakes and 2 teaspoons each sugar and cornstarch. Set aside.
• In another bowl, combine 1 tablespoon sherry, 1 teaspoon cornstarch, 1/2 teaspoon salt and 1/8 teaspoon white pepper. Add chicken and coat well. Stir in 1 tablespoon peanut oil, and let stand 15 minutes to marinate.
• Heat wok over medium heat. Add 1 tablespoon peanut oil. Add chile peppers and nuts; stir until peppers begin to char. Remove and set aside. Add remaining 2 tablespoons peanut oil and increase heat to high.
• Add chicken, stir fry unti chicken is almost done.
• Add the onions, garlic, chiles and cashews. Stir fry for a minute.
• Stir cooking sauce and add to wok. Cook, stirring until sauce bubbles and thickens. Serve over steamed rice.

Steps:

• Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
• Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
• Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
• Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

Steps:

• In a bowl, mix the orange juice, vinegar, soy sauce, sugar and cornstarch.
• In a wok or large frypan, heat the oil over high heat until smoking.
• Add the chiles and salt; stir-fry until browned, 45 seconds.
• Add the onion, ginger and garlic; stir-fry until fragrant, 15 seconds.
• Add the peppers and cook until crisp-tender, 30 seconds.
• Add the shrimp and stir-fry until nearly cooked through, about 5 minutes.
• Stir the sauce, add to the wok and cook until thickened slightly, 30 seconds.
• Stir in the cashews and sesame oil; serve.