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Kung pao chicken

This classic of Sichuan cuisine fills the kitchen with delicious aromas that will entice the whole family to the table.

20 Mins
Prep Time
50 Mins
Cook Time
4 People
Servings

Ingredients

  • 1 tbsp peanut oil (or vegetable oil)
  • 1/3 cup raw peanuts
To prepare the chicken:
  • 250g Moy Park chicken breast, cubed
  • 1 tbsp light soy sauce
  • 2 tsp corn starch
  • To prepare the sauce:
  • 1 tbsp light soy sauce
  • 1 tbsp white vinegar
  • 2 tbsp chicken stock
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 2 tsp corn starch
For the stir-fry:
  • Choose your own vegetables. We suggest:
  • 1/2 broccoli
  • 1 courgette
  • Handful mushrooms
  • Chopped chili - To taste
To serve:
  • 4 cups of rice or 4 serves of noodles

Method

  1. Heat the peanut oil in a non-stick frying pan over a high heat. Add the raw peanuts and turn down to medium heat. Stir occasionally until the peanuts turn brown. Transfer them to a plate to cool.
  2. Put the cubed chicken in a bowl. Add 1 tbsp of light soy sauce and mix well. Add 2 tsp of corn starch and coat the chicken evenly, using your hands to mix. Set the chicken aside.
  3. Combine all the sauce ingredients in a small bowl, mixing well.
  4. Cut you vegetables into bite-size pieces.
  5. Heat the pan over a high heat. When the oil is hot, add the chicken. Gently sear it on all sides so that all the surfaces are cooked and slightly browned.
  6. Add the vegetables and continue to mix occasionally. When everything is nearly cooked, pour in the Kung Pao sauce. Mix well until the sauce thickens.
  7. Plate up with rice or noodles and sprinkle the peanuts on top.