Ingredients
- 1 tbsp peanut oil (or vegetable oil)
- 1/3 cup raw peanuts
- 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
- Choose your own vegetables. We suggest:
- 1/2 broccoli
- 1 courgette
- Handful mushrooms
- Chopped chili - To taste
- 4 cups of rice or 4 serves of noodles
Method
- 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.
- 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.
- Combine all the sauce ingredients in a small bowl, mixing well.
- Cut you vegetables into bite-size pieces.
- 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.
- 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.
- Plate up with rice or noodles and sprinkle the peanuts on top.