Chinese Kung Pao Chicken
with Jasmine Rice
Learn how to make this better-than-takeout version of the popular spicy Szechuan stir-fry made with chicken, peanuts and chilli peppers.
Nutrition Per Portion
- 475 Calories |
- 45.9g Carbohydrates |
- 16.7g Fat |
- 3.8g Fibre |
- 35.7g Protein |
- 20.5g Sugar
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0.0 min
Bring a saucepan of salted water to the boil.
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0.5 min
Coarsely chop the chicken and set aside.
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2.0 min
In a bowl, mix together 1/3 of the soy sauce, 2/3 of the peanut oil and 1/3 of the rice vinegar.
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3.5 min
Add the chicken to the marinade - stirring to coat the chicken thoroughly in the mixture. Allow to rest in the fridge for 10-15 minutes.
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4.0 min
Cut the dried red chilli in half and remove the seeds if you would prefer the dish to be less hot.
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4.5 min
Finely chop the ginger and garlic.
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6.0 min
Coarsely chop the white parts of the spring onions into 1 cm pieces. Thinly slice the green parts and set aside.
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7.0 min
In a wok or frying pan, heat the remaining peanut oil over high heat.
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8.0 min
Add the peanuts to the pan and fry until browned.
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8.5 min
Add the rice to the boiling water. (11mins)
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9.5 min
Remove the peanuts and set aside on a paper towel to dry.
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10.0 min
In a bowl, combine the remaining soy sauce, rice vinegar, sugar and hoisin sauce.
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11.5 min
Return the wok/frying pan to the heat.
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12.0 min
In a small bowl, combine 1/2 of the cornstarch with double the amount of water to make a cornstarch slurry.
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12.5 min
Stir-fry the dry chillies, ginger, garlic, snow peas and white parts of the spring onions until the chillies turn dark. Approximately 30-40 seconds.
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13.5 min
Add the marinaded chicken and stir fry for 2-3 minutes, or until the chicken is golden.
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16.5 min
Add hoisin sauce mixture to the wok or pan.
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17.0 min
Add the peanuts back to the pan.
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17.5 min
Thicken the sauce using small amounts of the cornstarch slurry at a time and continue to cook until glossy.
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19.0 min
When the rice is cooked, drain and divide among serving bowls..
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21.0 min
Serve the Kung Pao Chicken atop the rice and garnish with the remaining spring onions.
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Ingredients
Jasmine Rice,
Peanuts
Spring Onion, thinly sliced
Garlic, finely chopped
Ginger, finely chopped
Dried Red Chillies, halved
Hoisin Sauce
Brown Sugar,
Rice Vinegar
Chicken Breast, coarsly chopped
Corn Flour,
Peanut Oil,
Mixed Soy Sauce,
Snow Peas
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