kung powish chicken

kung powish chicken Ingredients

1/2 cup Reduced sodium chicken broth	1 pound Chicken breast boneless, cut into !/2" pieces
1/3 cup Mirin	1 tablespoon Five spices powder
3 tablespoons Black bean sauce	1/4 teaspoon Crushed red pepper
2 tablespoons Reduced-sodium soy sauce	1 can (8 oz) Water chestnuts sliced
2 tablespoons Corn starch	1 1/4 cups Cashews
2 tablespoons Honey	2 Scallions chopped
3 tablespoons Sesame oil dark

Instructions for kung powish chicken

combine the broth, mirin, black bean sauce, cornstarch, soy sauce amd honey in a bowl. mix well

heat a large nonstick skillet or wok over medium high heat until a drop of water sizzles. pour in 2 tablespoons of the oil and swirl to coat. add the chicken and stirfry until cooked through (4-5 minutes). transfer the chicken to a plate

add the remaining oil to the skillet and swirl to coat. add the scallions, five spice powder and crushed red pepper. stirfry until fragrant (about 30 seconds). add water chesnuts and cashews stirfry until heated through (about 1 minute). add the chicken and stir fry until heated through (about 1 minute longer).

Main Ingredient: ChickenCuisine: Chinese

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