- 2 tsp sesame oil (divided)
- 250g raw boneless skinless chicken breast, cut into bite-sized pieces
- 1 clove minced garlic
- 1/2 tsp ground ginger
- 1/2 teaspoon ground Chinese five-spice (divided)
- 3 tbsp water
- 2 tbsp oyster sauce
- 1/4 tsp cornstarch
- 2 tbsp halved unsalted cashews
- 1 cup bell peppers (mixed colours to up the pretty factor!)
- 2 cups chopped broccoli florets
- a few pinches of dried chili flakes (optional)
Heat 1 tsp of sesame oil, half of the Chinese five spice, ginger and garlic in a non-stick skillet on medium heat until fragrant. Add the chicken pieces and stir until just cooked and no longer pink inside, then transfer to a plate.
In a small bowl, whisk the oyster sauce, water, remaining Chinese five spice and cornstarch until an even mixture forms.
Add the remaining 1 tsp of sesame oil to the pan, followed by all of the vegetables and the sauce mixture. Keep stirring it as the cornstarch causes it to thicken. When the veggies are tender crisp, add the chicken back to the mixture with the cashews and chili flakes (if using). Stir well and cook a little longer until everything is hot.
Serves 2 – about 1 1/2 to 2 cups each.
Just FYI, a 5-oz (140g) serving of PF Chang’s Kung Pao chicken contains: 383 calories, 23g fat, 4g saturated fat, 940mg sodium, 14g carbs, 2g fiber, 33g protein. (Source)
A single portion of this recipe weighs about 11oz (300g) and contains 309 calories, 13g fat (2g saturated), 72mg cholesterol, 597mg sodium, 15g carbs, 2g fiber, 4g sugar, and 35g protein (according to analysis on NutritionData.com).