In Thailand, this chicken recipe locally known as kung pao is among the top favorites in the quick and easy stir-fry cooking method. Authentic kung pao is fiery spicy but for purposes of preferences, this recipe holds back on really fiery hot chilis.
- 1 lb. / 454 g chicken breasts, no skin and bones cut into bite-sized pieces
- 5 Tbsp. / 70 ml low-sodium soy sauce, organic or non-GMO
- 2 Tbsp. / 30 ml sherry
- 2 tsp. / 5 g cornstarch, organic or non-GMO, dissolved in 1 tbsp. water
- ¼ tsp. / ½ g Stevia or monk fruit powder
- 2 Tbsp. / 30 ml rice vinegar
- 2 tsp. / 9 ml toasted sesame oil
- 1 cup / 240 ml water
- 2 tsp. / 9 ml extra-virgin olive oil
- ½ cup / 60 g cashew nuts
- 4 scallions (spring/green onions), bulbs and greens, cut into 1-inch / 2½-cm pieces
- 2 bird’s eye (‘Thai’) chili peppers, chopped
- In a shallow bowl, marinade the chicken with a spoonful soy sauce, a spoonful of sherry and the diluted cornstarch. Coat each piece evenly.
- Dissolve Stevia or monk fruit powder in water on a separate bowl and stir in the vinegar, toasted sesame oil, remaining soy sauce sherry, and diluted cornstarch.
- Heat a spoonful of oil in frying pan over medium high heat. Stir the cashews and toss to cook for about thirty seconds; take the cooked cashews out of the pan. Add the remaining spoonful of oil followed by the scallions and a sprinkling of red pepper flakes.
- Add the marinated chicken pieces along with the marinade. Lower the heat and stir fry until almost all liquid is reduced.
- Add the soy sauce-rice vinegar mixture followed by scallion tops; continue cooking by simmering for approximately 2 minutes more.
- Stir in the cashews just before serving.
You can adjust ingredient quantity at will if you have no tolerance for very hot chilis. Best served with steaming hot rice.
Serving Size: ½ cup / 120 ml (3 oz / 85 g)
Exchanges per Serving: 2 Protein