Pepper Cashew Chicken – Sybaritica

Chicken with Peppers and Cashews is similar to Kung Pao Chicken. It isn’t the same as the properly made classic, but it still tastes great.

Servings: 4 as one dish in a Chinese meal

• 1 large boneless Chicken Breast cut into large dice
• ½ cup of Red Bell Pepper cut into small dice
• ½ cup whole Cashews;
• 1 tbsp. Rice Wine or Mirin or substitute dry sherry
• 1 tsp. Sesame Oil
• 2 tbsp. Ketchup
• 1 tbsp. mild Chili Paste
• 3 tbsp. Sugar
• 3 tbsp. Vinegar

• Mix the chicken with the sesame oil and rice wine and set aside to marinate for thirty minutes.
• Deep-fry the Chicken in a cup of oil until just beginning to brown but not cooked through.
• Drain off all but one tablespoon of oil from your pan, add the Chili Paste and Ketchup and, when the aroma rises, add in the Bell Pepper.
• Stir fry for thirty seconds or so, then add the Sugar and Vinegar.
• When the sauce begins to bubble, add in the Chicken and stir-fry until it is cooked through and the sauce forms a glaze.
• Add the Cashews, continue cooking until all is heated through and serve.