Kung Pao Chicken (Indo - chinese)

Kung Pao Chicken can be served as an appetizer or as a main dish when made with curry can be served with rice

Ingredients:

Marinade:

1 lb boneless chicken into cubes

1/2 cup corn flour

4 tbsp soya sauce

1.5 tbsp tomato ketchup

1 tsp vinegar

1 tsp garlic paste

1 tsp ginger paste

1 egg

1 red pepper cut into bite size pieces

1 green pepper cut into bite size pieces

2 jalapeno/serrano pepper slit into pieces

1 red onion cut into bite size pieces

1 cup mushroom chopped (optional)

8-10 peanuts

4-5 red peppers

4-5 cloves garlic

1/8 inch organic ginger

2 tbsp olive oil/ peanut oil tastes better

1/4 cup spring onions finely cut

2 cups vegetable stock

Salt to taste

Method:

1. Marinate the chicken in soya sauce, tomato ketchup, vinegar, garlic ginger paste, corn flour, egg for at least half hour.

2. Take 2 tbsp oil in pan and add the chicken cubes. Let turn golden brown and remove from heat.

3. In a wok, heat 2 tbsp oil, add garlic and ginger. Add one by one onions, red and green peppers, peanuts, chillies, mushrooms and stir fry. After 2-5 minutes, add the chicken.

4. Add vegetable stock. Add some 1 tbsp soya sauce, 1 tsp vinegar and 1 tsp tomato ketchup. Add some pepper crushed.

5. Add 2 tbsp corn flour to 1/2 cup hot water and stir to remove lumps. Add this paste to the chicken pan. Stir continuously,

6. Add half cup kung pao sauce for additional flavor.

7. Serve hot with noodles or rice.

Enjoy!