Kung Pao Chicken
Wok-seared chicken with dried chillies, roasted peanuts and a glossy sweet-savoury sauce.
Prep
15 min
Cook
12 min
Total
27 min
Serves
4
Per serving
480 kcal
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Instructions
Step 1: Toss the diced chicken with soy sauce, rice wine and cornflour and rest 10 minutes.
Step 2: Whisk the sauce: soy sauce, black vinegar, sugar, stock and a little cornflour.
Step 3: Heat a wok until smoking and sear the chicken in one layer until golden. Remove.
Step 4: Fry the dried chillies, garlic and ginger for 20 seconds until fragrant.
Step 5: Return the chicken, pour in the sauce and toss until it coats everything.
Step 6: Add the spring onion and peanuts, toss once more and serve immediately with rice.
Ingredients
Quantities update automatically for 4 servings.
- 600 gChicken breast — diced
- 10 wholeDried red chillies — deseeded
- 80 gRoasted peanuts
- 3 tbspLight soy sauce
- 2 tbspChinese black vinegar
- 2 tspCornflour
- 4 stalksSpring onion — cut into batons
- 4 clovesGarlic — sliced
- 1 tbspFresh ginger — minced
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 480 kcal
- Protein
- 36 g
- Carbohydrates
- 22 g
- Fat
- 26 g
- Saturated fat
- 5 g
- Fibre
- 3 g
- Sugar
- 9 g
- Sodium
- 940 mg
These figures are estimates for general information only and are not medical or dietary advice.