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During the day re-hydrate
vegetables and chicken. The first step is to start
boiling water
for rice. Meanwhile prepare sauce by combining Sun-Bird Kung Pao
Chicken Seasoning Mix, sugar, soy sauce and 3/4 cup water; blend
and set aside. In a large skillet or pot, heat four tablespoons
of vegetable oil, add whole dried red peppers and fry until
blackened (protect your eyes). Peppers can be removed or left in
the pot depending on the desired hotness. Next add chicken,
ginger and green onions and stir-fry until
cooked (one to two minutes). Prepare rice. When rice is ready, add
cashews to chicken
and stir-fry until cashews are golden (note: if you are using
fresh vegetables, add them after you add the cashews and stir
fry) Add seasoning mix to stir-fry and simmer for one minute,
stir constantly until sauce is thickened. Mix in 3 tsp of sesame
oil while sauce is thickening. Serve Chicken with Charred
Peppers and Cashews
over rice. This recipe is a little bit spicy (hot).
*Making
Chicken with Charred Peppers and
Cashews with fresh green onion and ginger will give this
dish a more authentic taste. Green onions will keep for a few
days in the coolest spot inside your pack.
A carry-out pack of soy sauce is ¼ fluid ounce. This is equal to
1-1/2 teaspoons of soy sauce, therefore two packets equals one
tablespoon (3 tsp = 1 Tbsp).
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