Kung Pao Apple Chicken

Have you had those nights or rather days where you don’t have a clue of what to cook? I have had so many especially during the Covid restrictions or Heightened Alert as it is known in Singapore. Lunch and dinner depends very much on what is available in the fridge or the supermarkets. Gets tricky when you stock up on ingredients at a less crowded time when most of the produce has been bought off the shelves.

This dish took 2 days of supermarket visitations to obtain the ingredients. Nevertheless, we are always grateful that we do not have to go home empty handed, just a matter of being creative on fall back recipes.

I added the apple to give it some sweetness and help cut some ‘heat’ to the dish.

Kung Pao Apple Chicken

Ingredients:wp-1627648266033.jpg 

500g Chicken breast

1/2 of a red apple

1/2 a red bell pepper/capsicum

1 small onion

6-8 dried chillies (or more)

handful of baked or raw cashew nuts (unsalted)

Marinade:

1 teaspoon cornstarch

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine or white wine

1 teaspoon dark soy sauce

Thickening Sauce :

1 teaspoon cornstarch

2 teaspoon soy sauce

1 heaped tablespoon oyster sauce

1 tablespoon Chinese cooking wine or white wine

Method:

  • Dice the chicken breast into 1″ cubes or chunks.
  • Place chicken into the marinade. Mix and allow to sit in marinade for at least half an hour (30 minutes).
  • Remove the skin & core the apple. Cut into small chunks.
  • Cut the bell pepper into bite size chunks
  • Remove the other skin of the onion, half & quarter it.
  • Cut the dried chillies in half (lengthwise) & remove as many seeds as you can. 
  • Mix ingredients for the sauce in a bowl and put aside.
  • Heat the saucepan or wok. If you are using raw cashews, toss them in and fry till they are slightly blackened. Remove and put aside.
  • Heat oil in saucepan or wok, fry onions, bell pepper, chillies & apple together till the onion is translucent.
  • Add the chicken to cook. You might need to add more oil to cook the chicken.
  • Add the rest of the marinade to the Thickening sauce.
  • When the chicken is cooked (it turns white or whitish), add the thickening sauce. Toss the ingredients in the sauce and when it ‘boils’ turn the heat off.
  • Transfer to a serving plate and garnish with the cashews.

https://simplyliving990.com

Have you had those nights or rather days where you don’t have a clue of what to cook? I have had so many especially during the Covid restrictions or Heightened Alert as it is known in Singapore. Lunch and dinner depends very much on what is available in the fridge or the supermarkets. Gets tricky when you stock up on ingredients at a less crowded time when most of the produce has been bought off the shelves.

This dish took 2 days of supermarket visitations to obtain the ingredients. Nevertheless, we are always grateful that we do not have to go home empty handed, just a matter of being creative on fall back recipes.

I added the apple to give it some sweetness and help cut some ‘heat’ to the dish.

Kung Pao Apple Chicken

Ingredients:wp-1627648266033.jpg 

500g Chicken breast

1/2 of a red apple

1/2 a red bell pepper/capsicum

1 small onion

6-8 dried chillies (or more)

handful of baked or raw cashew nuts (unsalted)

Marinade:

1 teaspoon cornstarch

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine or white wine

1 teaspoon dark soy sauce

Thickening Sauce :

1 teaspoon cornstarch

2 teaspoon soy sauce

1 heaped tablespoon oyster sauce

1 tablespoon Chinese cooking wine or white wine

Method:

  • Dice the chicken breast into 1″ cubes or chunks.
  • Place chicken into the marinade. Mix and allow to sit in marinade for at least half an hour (30 minutes).
  • Remove the skin & core the apple. Cut into small chunks.
  • Cut the bell pepper into bite size chunks
  • Remove the other skin of the onion, half & quarter it.
  • Cut the dried chillies in half (lengthwise) & remove as many seeds as you can. 
  • Mix ingredients for the sauce in a bowl and put aside.
  • Heat the saucepan or wok. If you are using raw cashews, toss them in and fry till they are slightly blackened. Remove and put aside.
  • Heat oil in saucepan or wok, fry onions, bell pepper, chillies & apple together till the onion is translucent.
  • Add the chicken to cook. You might need to add more oil to cook the chicken.
  • Add the rest of the marinade to the Thickening sauce.
  • When the chicken is cooked (it turns white or whitish), add the thickening sauce. Toss the ingredients in the sauce and when it ‘boils’ turn the heat off.
  • Transfer to a serving plate and garnish with the cashews.

https://simplyliving990.com

6-8 dried chillies

 

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