Hunan Chicken

Ingredients list for Hunan Chicken

• 400 grams Boneless chicken cut into 1½ inch cubes
• 2 1/2 tablespoons Soy sauce
• 4 1/2 tablespoons Cornflour/ corn starch
• 1 cup Chicken stock
• 2 tablespo for deep-frying Oil
• 3-4 Garlic cloves chopped
• 1 inch Ginger chopped
• 1 Celery stalk chopped
• 1 tablespoon red chilli paste
• 1 small Onion quartered, layers separated
• 1/4 medium Yellow capsicum cut into1-inch pieces
• 1/4 medium Red capsicum cut into1-inch pieces
• 1/2 medium Green capsicum cut into1-inch pieces
• 6-8 Button mushrooms quartered
• 1/4 cup Bean sprouts
• 1 tablespoon White vinegar
• 8-10 Cashewnuts roasted
• to taste Salt

Method

1. Marinate the chicken cubes with half teaspoon soy sauce for fifteen minutes. Add one tablespoon cornflour and a little stock and mix well.
2. Heat sufficient oil in a wok and deep-fry the chicken cubes till lightly browned. Drain on absorbent paper.
3. Heat two tablespoons of oil in a non-stick wok or pan; add garlic, ginger and celery and saute for a few seconds.
4. Add chilli paste and mix well. Add onion, yellow capsicum, red capsicum and green capsicum and mushrooms and mix well and sauté on high heat.
5. Add most of the remaining stock and remaining soy sauce and mix well. Mix remaining cornflour with a little stock to make slurry. Add salt and mix well.
6. Add the slurry to the wok and mix well. Add chicken, how much bean sprouts, vinegar, roasted cashewnuts after reserving some for garnishing and mix well.
7. Transfer into a serving bowl and serve hot, garnished with reserved roasted cashewnuts and how much bean sprouts.