Chinese Kung Pao Chicken

with Jasmine Rice

  • Spicy
  • Asian
  • Meat
  • Chinese
  • Contains Nuts
  • Chicken

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

  • 511 Calories | 
  • 51g Carbohydrates | 
  • 17g Fat | 
  • 4.1g Fibre | 
  • 38.6g Protein | 
  • 20.9g Sugar
  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Coarsely chop the chicken and set aside.

  • 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.

  • 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.

  • 4.0 min

    Cut the dried red chilli in half and remove the seeds if you would prefer the dish to be less hot.

  • 4.5 min

    Finely chop the ginger and garlic.

  • 6.0 min

    Coarsely chop the white parts of the spring onions into 1 cm pieces. Thinly slice the green parts and set aside.

  • 7.0 min

    In a wok or frying pan, heat the remaining peanut oil over high heat.

  • 8.0 min

    Add the peanuts to the pan and fry until browned.

  • 8.5 min

    Add the rice to the boiling water. (11mins)

  • 9.5 min

    Remove the peanuts and set aside on a paper towel to dry.

  • 10.0 min

    In a bowl, combine the remaining soy sauce, rice vinegar, sugar and hoisin sauce.

  • 11.5 min

    Return the wok/frying pan to the heat.

  • 12.0 min

    In a small bowl, combine the cornflour with double the amount of water to make a cornflour slurry.

  • 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.

  • 13.5 min

    Add the marinaded chicken and stir fry for 2-3 minutes, or until the chicken is golden.

  • 16.5 min

    Add hoisin sauce mixture to the wok or pan.

  • 17.0 min

    Add the peanuts back to the pan.

  • 17.5 min

    Thicken the sauce using small amounts of the cornstarch slurry at a time and continue to cook until glossy.

  • 19.0 min

    When the rice is cooked, drain and divide among serving bowls..

  • 21.0 min

    Serve the Kung Pao Chicken atop the rice and garnish with the remaining spring onions.

  • Ingredients

    Jasmine Rice ,


    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

  • 2 of 13 failed / iids:,833,844/ rid: 90

Reviews (1)


4 out of 5 stars
Portion Size
Ease of cooking

Enjoyed Mucho

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