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Kung Pao Chicken

Kung Pao Chicken

Entice the whole family to the table with just one whiff of this tasty Sichuan cuisine.

Prep Time 70 Mins
Serves 4
Skill Medium


  • 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


  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.

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