Kung Pao Chicken
Chinese food is very tasty, but the food at regular Chinese restaurants seem really greasy and soupy. All that is beside the fact that with every bite, I’m anticipating the bill with dread. Chinese food in Nigeria is freakishly expensive!
I know I can replicate the meals for less at home, so, whenever I can, I do. That’s not to say I don’t eat out once in a while. I do, but those instances are far less frequent than they used to be. Now my hips and my pocket thank me.
This recipe is spicy with a hint of sweet. The sesame oil takes this to another level. I love sesame oil; if you haven’t used it before, you are missing out o!
I think this will feature at my Christmas table. I’m not sure yet, but it’s on the ‘consideration list’.
Ps-you can use other chicken parts.
500g of chicken breasts, chopped
1 medium red onion, sliced
2 large carrots, chopped
1 green bell pepper, chopped
100g of green beans, chopped
3 atarodo (habanero), chopped
2 inch piece of ginger, minced
3 cloves of garlic, minced
2 stock cubes
Pinch of black pepper
2 tablespoons of coconut oil
1 tablespoon of sesame oil
1 tablespoon of honey
1 1/2 teaspoons of salt
Spring onions, to garnish
Marinate the chicken for 30 minutes with 1 teaspoon of salt and 1 stock cube.
Put coconut oil in a wok over medium high heat. Add the atarodo, green pepper, green beans, carrots, and onions. Sauteé for 3 minutes.
Add chicken pieces, the garlic and ginger. Stir fry till chicken is done, about 6 minutes.
Add the remaining salt, stock cube, black pepper, honey, and 1 cup of water. Simmer for 2 minutes.
Remove from heat and stir in the sesame oil. Serve and garnish with spring onions.