Kung Pao Chicken（宮保雞丁）

This is a common dish in restaurants and was so happy when Cheah posted her tempting dish.  I just couldnt believe its so easy to prepare this and it goes so well with white rice.  I certainly can have extra rice.

Looks like mine got more cashew nuts than chickens.... :)

Recipe Source: No-Frills Recipes
Ingredients

• 250 gm chicken thigh, deboned and cubed
• 5 dried chillies
• 4 slices young ginger
• 1 capsicum, cut
• 1 onion, cut into wedges
• Cashew nuts lightly toasted
• Sesame Oil

Seasoning for chicken cubes 

•  1/2  tsp each of salt and sugar
• 1 tsp each of oyster and light soya sauce
• 1/4  tsp dark soya sauce
• 3/4  tsp cornflour
• a dash of pepper

Method:

1. Saute the dried chillies and ginger till fragrant with sesame oil.
2. Toss in the seasoned chicken, stir-fry till cooked.  Sprinkle in some water if necessary.
3. Toss in the capsicum and onion, mix well.
4. Test for taste and mix in the cashew nuts.
5. Dish out and serve immediately with rice