Kung Pao Chicken Recipe | olivemagazine

Ingredients

• 2 tbsp vegetable oil
• a handful cashews
• 500g skinless chicken thigh fillets cut into bite-sized pieces
• 1 stick celery sliced
• 2 red chillies sliced, plus extra to serve
• 1 green pepper chopped into chunks
• 1 red pepper chopped into chunks
• 3 cloves garlic sliced
• a thumb sized piece ginger finely chopped
• 1 tsp Szechuan peppercorns crushed
• 4 spring onions cut into 4cm pieces
• 2 tsp cornflour
• 1 tbsp shoaxing rice wine
• 1 tbsp soy sauce
• 1 tsp caster sugar
• to serve rice