Kung Pao Chicken

Ingredients

• Sauce:
• 7 tablespoons chicken stock
• 1 tablespoon cornstarch
• 1 tablespoon hoisin sauce
• 1 tablespoon ketchup
• 1 tablespoon low sodium soy sauce
• 1 tablespoon champagne vinegar
• 1 teaspoon chili sauce
• Chicken:
• 2 skinless chicken breasts
• Salt and ground pepper
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon dry sherry
• 1 red bell pepper, seeded and cut into chunks
• 2 scallions, chopped into 1-inch lengths
• Handful of dry-roasted cashews

Instructions

1. For the sauce: Add the stock, hoisin sauce, ketchup, soy sauce, vinegar and chili sauce to a medium bowl and stir to combine.
2. For the chicken: Place the chicken in a bowl and sprinkle with salt and pepper. Add the cornstarch mix well to coat the chicken pieces.
3. Heat a frying pan over high heat add oil. add the chicken pieces and stir-fry for 2 minutes. As the chicken begins to turn opaque, add the dry sherry. Cook for an additional 2 minutes, then pour in the sauce.
4. Bring the mixture to a boil, add the red pepper and cook until the meat is cooked through and the sauce has thickened and become slightly sticky in consistency, another 2 minutes. Add the scallions and cook for 1 minute. Sprinkle with cashews.