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Kung Pao Chicken – without peanuts

4 boneless & skinless chicken breast (best if brined overnight in sugar salt solution)
chili flakes to taste or desired ‘heat’
3 tablespoons EVOO
5 slices peeled fresh ginger or ground ginger 3 tbsp
2 gloves garlic (sliced diagonally)

1 stalk scallion chopped

1 red, yellow and green pepper sliced

1 red onion sliced

For the sauce

1 1/2 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
1/4 teaspoon apple cider vinegar
2 tablespoons water

1 tbsp corn starch

3 tbsps of apple sauce or ½ grated apple

Splash of red wine

  1. Mix the sauce ingredients in a small bowl and set aside.
  2. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
  3. Clean the wok and add in the remaining 2 tablespoons of olive oil until it smokes.
  4. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
  5. Stir fry the dried red chilies until they smell spicy, then add in the chicken meat.
  6. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
  7. Add in the scallions, peppers and onions and stir evenly.
  8. Dish out and serve hot with steamed white rice
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Comments on: "Kung Pao Chicken – no peanuts" (2)

  1. Liz this is my besties favorite dish- thanx will def try!

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