I combined several recipes and methods then panicked, flapped and made an excellent Kung Pao chicken dinner. This is seriously going down as a regular dinner in our house. It is pretty healthy and is one of those recipes that will get easier the more you make it.
Apparently, it makes good leftovers.
Kung Pao Chicken - Muffinmum.com
1/3 cup soy sauce (I use low sodium)
1 tablespoon of honey
3 tablespoon hoisin sauce
1 large or 2 small cloves garlic, minced
1 heaped teaspoon ginger (I use the stuff from the pot as it lasts longer)
1 teaspoon chili flakes (more or less to taste)
1/2 cup water
2-3 dried chilies
2 tsp sesame oil
2 chicken breast cut into roughly 2cm chunks
1 tablespoon cornflour
Salt and pepper
1 onion cut into small cubes
2 capsicum in small cubes
1/2 head broccoli sliced through so it is thin
1/2 cup peanuts or cashews
2 tsp cornflour mixed with enough water to make 1/4 cup of paste
To make sauce mix everything in a jug. If you are making it in advance, don’t add the dried chili until you add it to the multi-cooker
Put multi-cooker on the saute setting to heat.
Place chicken, cornflour, salt and pepper in a plastic pot with a lid or bag and shake.
Add sesame oil to the multi-cooker and when sizzling add the chicken and onion to brown.
When the chicken and onion are browned add the sauce.
Lock the lid on and set the pressure cooker for 4 minutes. When the 4 minutes have finished leave the pressure cooker for 4 minutes to release pressure naturally (NPR).
Prepare the capsicum, broccoli and cornstarch mix while the pressure cooker is doing its magic.
Release the remaining steam and lift the lid, add the vegetables, cook for 3-4 minutes stirring to stop the sauce from burning.
Add the cornflour paste stir, then add nuts.
Remove dried chili and serve with rice.