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5 Things to Know Today: BoC Hike Odds, Fixed Rates, Tariff Swap, $100 Oil & Budget Countdown (Oct. 25)

  Canadian Money Brief • Sunday, October 25, 2026 A big week for your wallet starts Wednesday. Here are the five things Canadians should know before it begins. 1 The Bank of Canada decides Wednesday, and markets lean toward a hike The Bank of Canada announces its rate decision at 9:45 a.m. ET on Wednesday, Oct. 28, alongside a new Monetary Policy Report. Prediction markets price roughly a 79% chance of a quarter-point hike to 2.50%, up sharply after Governor Tiff Macklem’s hawkish comments at the IMF meetings, though analysts remain split and some expect a “hawkish hold.” The U.S. Fed also decides that day. What it means for you: Variable-rate mortgage and HELOC holders feel it first. A 0.25-point hike works out to roughly $70 more per month on a $500,000 variable mortgage (25-year amortization), and prime would move from 4.45% to 4.70%. A hold means little change until the next decision on Dec. 9. 2 Fixed mortgage rates have already moved without the Bank Fixed rates follow bond ...
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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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