Hello Friends, This is one of my tried and true recipes and one of our family favorites. It’s always changing and never the same but, always delicious. I hope you try it with all vegetables or your favorite protein. In the photo below I used cashews but, almonds are my favorite. I’m not in the mood to write below the photos so let me know if you have questions. Have a great day. Hugs, Kathy
Cong Pow Chicken my way
2014-04-10 09:50:32
SEASONING SAUCE
- 1 TB dark soy sauce
- 1 TB dry sherry
- 1 tsp vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 TB water
- 1 tsp arrowroot powder or cornstarch
- 1 LB chicken breasts (boneless, skinless & cut in 1" pieces)
- 6-8 pieces of dry red pepper
- 1/2 cup blanched almonds, or peanuts (meaning raw)
- 1 tsp. ginger, minced
- 1/4 cup & 2 TB oil
- MARINADE: (optional)
- 1 TB dark soy sauce
- 1 TB arrowroot powder
COOKING
- heat a wok or large heavy skillet over high heat until hot; add 1/4 cup of oil and swirl. heat another 30 seconds and turn heat down to medium high if the oil begins to smoke. add the chicken & begin to stir fry about 2 minutes until the chicken is firm & white. Transfer chicken to a strainer so any remaining oil will drain off of chicken.
- heat a wok or large heavy skillet over medium high heat until hot; add 2 TB of oil & swirl. Toss in dry red peppers & press them into the oil until the peppers are almost black. add minced ginger, stir fry about 30 seconds. turn heat to hight, add in chicken, stir quickly. Add seasoning sauce & stir until thickened. Turn heat off, add nuts & mix well.
- serves 3-4 people
Kathy Dishes https://kathydishes.com/
Categories: poultry, Stir Fry, Uncategorized, veggie main
