Kung Pao Chicken
Dinner in a Chinese restaurant inspired me to cook this recipe for the family. It fed 4 adults and there were leftovers for lunch. As I am a Foodie most of the ingredients were on hand in my pantry. The only ingredient which you may not have access to is the Chinese Black vinegar so substitute with Rice Vinegar. The rest of the ingredients should be readily available at your local independent grocer.
1/2 packet rice noodles soak in boiling water till soft, drain, set aside
1/2 head Cauliflower - Cut into Flowerettes then roast or boil till al dente.
600g Chicken Breast fillets - sliced and tossed into 1/2 tsp salt, 1/2 tsp sugar and 11/2 tabs Cornflour.
Olive oil for Frying.
Heat 2 tabs Oil in pan, Brown chicken in batches till crispy then drain on paper towel.
Add the following:
1 red capsicum ,cut into strips
2 cloves garlic ,finely chopped
2 cm ginger ,finely chopped
3 Shallots, finely chopped
100g Snow Peas
1 Zucchini, sliced into Zoodles or julienne
ADD Chicken, Cauliflower and the following sauce.
Kung Pao Sauce:
2 tabs Fish Sauce
1 tabs Soy sauce
1 Tabs Oyster sauce
1 Tabs Black Vinegar ( or Rice )
1 tabs Sugar ( I reduced this by half)
1 tabs Garlic and Ginger paste ( Sambal - available in the International Food aisle)
Mix well. Can be made ahead of time.
Garnish with Chopped salted Peanuts.