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TSX Eyes Gains as Trump-Xi Summit Looms and Oil Steadies Near $95

Canadian Money Brief · Monday, May 11, 2026 Canadian equities are set for a cautious but constructive open this Monday as investors balance a packed macro calendar against an energy sector still reeling from one of its most volatile weeks in recent memory. TSX at a Glance The S&P/TSX Composite closed Friday at 34,077.76 , up 221 points (+0.65%) to cap a week dominated by whipsaw oil moves and a fragile Middle East ceasefire. The energy sector has led TSX gains over the past seven days — up roughly 5% — even as WTI crude fell about 7% on the week, settling near $95.42 per barrel . That apparent contradiction reflects Canadian producers' longer-term optimism on supply tightness rather than any single day's price swing. For the year, the TSX is up approximately 35%, outpacing most major global benchmarks. The Big Story: Trump Heads to Beijing All eyes this week will be on Washington and Beijing. President Donald Trump is scheduled to arrive in China on Wednesday , with formal ...
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Kung Pao Chicken

 

Kung Pao Chicken, a Chinese takeout favorite with tender chicken, crunchy peanuts, and vibrant veggies in a bold, savory sauce, comes together in just 30 minutes for an easy weeknight meal!

Ingredients:

  • Chicken Marinade:

    • 450g boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 lb)
    • 1 tablespoon soy sauce
    • 1 tablespoon Shaoxing wine or dry sherry
    • 1 teaspoon cornstarch

  • Sauce:

    • 2 tablespoons soy sauce
    • 1 tablespoon dark soy sauce
    • 1 tablespoon rice vinegar
    • 1 tablespoon sugar
    • 1 tablespoon cornstarch
    • 1/4 cup (60ml) water

  • Stir-fry:

    • 2 tablespoons vegetable oil
    • 6-8 dried red chilies
    • 1/2 cup (75g) unsalted roasted peanuts
    • 3 cloves garlic, minced
    • 1 tablespoon ginger, minced
    • 4 scallions, white and green parts separated and chopped

Instructions:

  1. Marinate the Chicken:

    • In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for about 20 minutes.

  2. Prepare the Sauce:

    • In a small bowl, mix together soy sauce, dark soy sauce, rice vinegar, sugar, cornstarch, and water. Set aside.

  3. Stir-fry:

    • Heat the vegetable oil in a wok or large skillet over medium-high heat.
    • Add the dried red chilies and stir-fry for about 30 seconds until they darken slightly.
    • Add the marinated chicken and stir-fry until it’s no longer pink, about 3-4 minutes.
    • Add the garlic, ginger, and the white parts of the scallions. Stir-fry for another minute.
    • Pour in the sauce and stir until it thickens and coats the chicken.
    • Add the peanuts and the green parts of the scallions. Stir to combine.

  4. Serve:

    • Serve hot with steamed rice.

Enjoy your homemade Kung Pao Chicken!

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