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Spicy Thai Basil Kung Pao Chicken
MAGGI®
When everyone’s hungry and you’ve got to feed them fast, just follow these simple recipe on how to make this ever popular Chinese dish.
Overview
Prep time
30 mins
Cooking time
10 mins
Serves
4 persons
Nutrition Information per serving
162kcal
Ingredients
- 1 medium Onion, cut into 10 wedges
- 3 stalks Thai basil (leaves only)
- 1 tablespoon Cooking oil
- 3 tablespoons Roasted cashew nuts (optional)
- 1 inch Ginger, sliced thinly
- 3 cloves Garlic, sliced thinly
- 300 gram (g) Boneless chicken meat, fats and skin removed
- 1/2 MAGGI Chicken Stock Cube
- 4 pcs
- 4 Dried red chillies, (deseeded and cut into halves)
For the sauce (mix together in a small bowl)
- 1 teaspoon (tsp) Sugar
- 1 teaspoon (tsp) Sesame oil
- 1 teaspoon (tsp) Dark soy sauce
- 2 tablespoons MAGGI Oyster Sauce
- 50 mililiter (ml) Water
- 1 1/2 teaspoon (tsp) Corn starch
Directions
- Cut chicken meat into small pieces wash and pat dry with kitchen towel.
- Marinate chicken with MAGGI Chicken Stock Cube for 30 minutes.
- Heat up cooking oil in a wok, fry ginger and garlic slices until fragrant. Add in dried red chillies and chicken and continue to fry the chicken until brown.
- Add in the sauce mix and stir evenly until the chicken meat is well coated with the sauce.
- Add in onion wedges, Thai basil leaves, continue to stir a few times. Dish out and sprinkle with roasted cashew nuts if desired. Serve immediately with rice.
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