Kung Pao Chicken
Kung pao chicken is a fast stir-fry with a bit of heat from the dried chillies. Have everything diced and your sauce mixed before the wok goes on, because once it's hot it all happens in a few minutes. The peanuts go in near the end so they stay crunchy.
Ingredients
Makes 4 servings
- 640g Chicken breast
- 60ml Soy sauce
- 80g Roasted peanuts
- 12g Dried chillies
- 5 garlic cloves
- 240g Capsicum
- 48ml Hoisin sauce
Method
- Dice chicken into 2cm pieces. Mix soy sauce and hoisin in a small bowl.
- Heat oil in a wok over high heat. Stir-fry dried chillies 30 seconds. Add chicken and stir-fry 4–5 minutes until golden.
- Add garlic and capsicum, stir-fry 2 minutes. Pour over sauce and toss to coat.
- Add peanuts, season to taste with extra soy if needed. Serve immediately with steamed rice.
Nutrition
Per serving: 386 kcal · 44.8g protein · 18.9g carbs · 15.1g fat