Kung Pao Chicken

Ingredients for 2 servings:

• 200 g chicken breast
• 2 garlic cloves
• 1 piece(s) ginger, thumb-sized, optional
• 100 g cashew nuts
• 1 chili pepper(s), fresh
• 5 chili pepper(s), dried
• 1 tsp Szechuan peppercorns
• 2 spring onions
• 3 tbsp wok oil
• 1 onion(s)
• 1 bell pepper(s), red
• 1 tsp sesame oil
• 1 tsp sugar
• 1 pinch(s) five-spice powder
• 1 tbsp soy sauce, light
• 1 tbsp cornstarch
• 1 tsp chili bean paste
• 1 tbsp hoisin sauce
• 1 tbsp rice wine
• 2 tbsp soy sauce, light

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

also Szechuan chicken

Combine the marinade ingredients. Cut the chicken into 3 cm wide strips. Transfer the chicken to a small mixing bowl, then add the marinade ingredients and mix until the meat is evenly coated. Cut the onion and red bell pepper into julienne strips. Finely chop the garlic and fresh chili. Halve the dried chilies. Thinly slice the spring onions. Crush the Sichuan peppercorns with a mortar and pestle. Combine all the sauce ingredients in a small bowl. Heat a little vegetable oil in a wok over high heat until smoky hot. Stir-fry the onions until lightly browned and slightly softened. A little later, add the red bell pepper and toss for 60 seconds. Generally, it should be hot enough to hear a sizzle. Reduce the heat to medium (to prevent the onions from burning), then push the vegetables to the side of the wok and add a tablespoon of vegetable oil to the center. Bring the wok back to smoking point, add the chicken, and stir-fry for 3-5 minutes on all sides until golden brown. Reduce the heat to medium, add the crushed peppercorns, chilies, and garlic, and stir-fry for another 2 minutes. Then add the sauce and stir-fry for another 2 minutes over medium heat, or until the sauce has thickened and reduced and is sticking to the chicken. Now add the cashews and some of the spring onions and stir-fry for a final 30-60 seconds, swirling the wok constantly to combine all the ingredients. Transfer to a large plate and sprinkle with the remaining spring onions. Per serving: 597 kcal