I’ve always wanted to make some sort of Kung-Pao-esque chicken stir-fry with cashews and red chili peppers. Lucky for me, epicurious.com has a great recipe. I’m far too lazy to post the recipe myself, so here you go. It’s really quite a simple recipe; I’ll definitely make it again. A nice go-to chicken recipe for having people over, perhaps?
Slight modifications, I used:
2 Tablespoons of soy sauce
2 tsp of sugar
2 tsp cornstarch
2 Tablespoons (or more) of grated ginger
1 tsp of chili flakes (some korean kind….)
So basically I just kept adding stuff until I liked how it tasted.
I served it with brown rice with red quinoa and stir-fried baby bok choy. I love woks, btw.