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
  • 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 1/2 of the cornstarch with double the amount of water to make a cornstarch 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,

    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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