Kung Pao Chicken

Hmm....another comfort food for my family..yummy..:) Even though this one is a perfect match with steamed rice, i prefer to eat it just like that, no rice. Seriously, its good for ur diet ahakss...errr..well except for the oil tho :D. Actually we like to order this dish every time we went to the chinese restaurant & it makes us feels like..ok now we eat chinese food..just because we ordered this dish hahah..If u like, u can add cashew nuts in it, coz some recipes include cashew nuts. Here is my version of Kung Pao Chicken...

Kung Pao Chicken

Source : DTS

• 2 boneless, skinless chicken breast, sliced
• 1 tbsp cornstarch
• 1 tbsp oil
• 1 tbsp oyster sauce
• 1/2 tbsp white pepper
• 1 green capsicum, cubed
• 4 dried chillies, cut into 1cm length, wash & dry (get rid the seeds as much as u can)
• 1 onion
• 3 cloves garlic
• 1 stalk scallion
• 2 tbsp soy sauce
• 1 tbsp dark say sauce
• 1/4 sesame oil

Marinade chicken with cornstarch, oil, white pepper & oyster sauce for 30 minutes.
Heat oil in a wok under high heat, fry the chicken until golden brown & set aside.
Reduce the oil until just enough for stir frying or around 2 tbsp.
Stir in dried chillies for a few second or until fragrance (do not over fry this)
Stir in garlic & onion until the onion look soft & tender.
Add in green capsicum, soy sauce & dark soy sauce & stir fry for another 2 minutes.
Add chicken, scallion & sesame oil & stir until the chicken well coated.
Serve with steamed rice.