Kong Po Chicken

This dish is a favourite when we eat out at Chinese restaurants. The restaurants normally stir fry cashew nuts, chicken fillets, green and red peppers with onions and ginger together with their "secret" sauce. I decided to get creative and use whatever I could rummage in the fridge and out came:-

Some purple cabbage
Some flat mushrooms
Green peas
Red Pepper
Dried Chili (cut into small pieces)
Ginger sliced
Garlic chopped
1 onion sliced
Oyster sauce
Black Vinegar
Thick soy sauce
Chicken fillets cut into cubes marinated with some white pepper, light soy sauce, sesame oil and cornflour for about 30 minutes, then shallow fried and kept aside.

In a frying pan without any oil dry fry the dried chili then remove, add some cooking oil and stir in the ginger followed by the garlic and onions. When aromatic, add the dried chili and let this stir for a bit. Follow this with all the veggies and chicken. Now add 1 tablespoon or more of oyster sauce, about a tablespoon of thick soy sauce, and the same amount of black vinegar, give this a quick stir then add a tiny bit of sugar. If its dry add 1/4 cup of water and let this simmer for about 3-4 minutes, then finish off with a bit of cornflour to thicken up the sauce.

Enjoy!