Kung Pow Chicken

February 10, 2010
Food preparation for the 'Chinese New Year's Eve ... family gathering dinner'...   can be a laborious task...from preparation to cooking... variety of dishes ... plus so many things to do around the house... ie give the house a thorough cleaning from top to bottom (a simple task like sweeping the floor on the First Day of new Year is a big NO!! you'll sweep away the 'good luck' and many more do's and don'ts)...

Hence Kung Pow Chicken..might be an answer to a quick and tasty dish to serve.... 
  • 3 chicken breasts - diced into 2cm bite size and coat with 1 tablespoon of plain flour
  • 1 small leek - thinly sliced
  • 1 brown onion - cut into wedges
  • 3 dried chillies - washed and cut into 2cm
  • sugar snap peas - cut into 2cm
  • 2 cm ginger - julienne
  • 2 garlic - crushed
  • 2 tablespoon lite soya sauce
  • 2 tablespoon dark soya sauce
  • some sugar
  • salt to taste
  • 3/4 cup cashews (or peanuts)
Heat up the wok with 2 tablespoon of cooking oil. Stir the dried chillies until the 'chilli fragrant - makes you want to sneeze' , dish it out onto a plate. Toss in the ginger into the hot wok. Keep stirring until the ginger is nearly golden brown in colour. Add in garlic, onion and chicken. Stir fry for about 5 minutes until the chicken is nearly cooked. Add the sauces, sugar and salt to taste. Keep on stirring so that the chicken will not be burnt!!.

Toss in the leek and snow peas until the vegetables are tender... and lastly toss in the cashews and the dried chilli again.. serve with rice.