Kung Pao Chicken

Ingredients

• 500g chicken breast, diced
• 2 tbsp soy sauce
• 1 tbsp cornflour
• 3 tbsp oil
• 6 dried red chillies
• 3 garlic cloves, sliced
• 1 thumb ginger, sliced
• 1 red pepper, diced
• 1/3 cup roasted peanuts
• 3 spring onions, chopped
• For the sauce: 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, 1 tsp sesame oil, 3 tbsp water

Instructions

1. Toss the chicken with soy sauce and cornflour.
2. Mix the sauce ingredients in a small bowl.
3. Heat the oil in a wok and fry the dried chillies briefly until fragrant.
4. Add the chicken and stir-fry until just cooked.
5. Stir in the garlic, ginger and pepper for a minute.
6. Pour in the sauce and toss until glossy, then add the peanuts and spring onions.

Serving suggestions

• Serve over steamed rice.

Storage & reheating

Keeps 2 days; reheat quickly in a hot pan.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions