Sticky chicken (Kung Pao)

This classic dish originated in the Szechuan Province but is found throughout China, with some variations.

Kung Pao chicken is also a staple of westernised Chinese cuisine, served in most Chinese restaurants.

It is spicy, sweet, savory and most of all, addictive!

In my recipe, I have added some broccoli to make it healthier.

it can be served with plain white rice, or Chinese egg noodles flavoured with some sesame oil, soya sauce and a sprinkle of crushed peanuts.

Ingredients

• 2 skinless and boneless chicken breasts, cut in cubes
• 2 tbsp of fresh ginger, sliced
• 1 tbsp of fresh garlic, minced
• 1 or more red or green chili, cut in small pieces, or chili paste
• 1 big bell pepper (preferably red), sliced
• 2 or 3 stalks of spring onions (separate the white from the green and cut into small pieces)
• 1 cup of sliced broccoli florets, steamed al dente
• 3 tbsp of vegetable oil and 1 tbsp of sesame oil
• 2 tbsp of soy sauce or 1 tbsp of soy sauce and 1 tbsp of hoisin sauce
• 1 tbsp of rice vinegar (or any other white vinegar)
• 1 tbsp of brown sugar
• 1 heaped tbsp of honey
• 2 tbsp of cornstarch, dissolved in 2 tbsp of water
• Chopped roasted peanuts and sesame seeds, to your liking
• 1/2 tsp of Sichuan pepper (if available) or white pepper
• A dash of the 5 Chinese spices (optional)
• 1/2 tsp of turmeric (as healthy supplement)

Method