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
- 511 Calories |
- 51g Carbohydrates |
- 17g Fat |
- 4.1g Fibre |
- 38.6g Protein |
- 20.9g Sugar
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Jasmine Rice
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Peanuts
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Spring Onion
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Garlic
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Ginger
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Dried Red Chillies
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Hoisin Sauce
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Brown Sugar
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Rice Vinegar
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Chicken Breast
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Corn Flour
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Peanut Oil
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Mixed Soy Sauce
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Snow Peas
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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 the cornflour with double the amount of water to make a cornflour 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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Reviews (1)
Robert Kerr Verified
Enjoyed Mucho