Frango kung pao

Ingredientes

• 1 lb chicken thighs (cut into bite size pieces)
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp cornstarch
• 2 tsp cornstarch
• 2 tbsp hoisin
• 2 tbsp sambal oelek
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 2 cloves garlic (crushed)
• 2 tsp ginger (grated)
• 1 tbsp oil
• 8-10 dried red chiles (if desired)
• 1/4 cup roasted cashews (or peanuts)
• 2-3 green onions (cut into 2" lengths)

Modo de preparo

1. 1

   Marinate the chicken thighs in the soy sauce, shaoxing wine, and 1 teaspoon of cornstarch. Set aside while prepping your sauce.

2. 2

   In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, sambal oelek, rice vinegar, sugar, garlic, and ginger.

3. 3

   Heat up the oil in a large non-stick frying or sauté pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through.

4. 4

   Turn the heat to medium, add the peppers and the sauce and stir to coat. Cook, until the sauce starts to thicken and turn glossy.

5. 5

   Add in the green onions and cashews.

6. 6

   Enjoy hot!