Kung pao chicken
Stir-fried diced chicken, dried chillies, peanuts and a punchy sauce.
Active time25 min
Cooking12 min
Total27 min
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Ingredients
- 60 g spring onions
- 500 g chicken breasts
- 80 g roasted peanuts
- 50 ml water
- 15 g cornflour
- 20 ml sunflower oil
- 2 dried chillies
- 40 ml soy sauce
- 20 ml rice vinegar
Preparation
Cut the chicken into 2 centimetre cubes and coat in cornflour. Wash and thinly slice the spring onions. Mix the soy sauce, vinegar and water. Halve the chillies and remove their seeds for a milder flavour.
60 g spring onions500 g chicken breasts50 ml water15 g cornflour2 dried chillies40 ml soy sauce20 ml rice vinegar- knife
- mixing bowl
Heat the oil in a wok. Fry the chillies for 20 seconds, then cook the chicken for 7 to 9 minutes, stirring, until cooked through. Add the sauce and peanuts, stir for 2 minutes, then finish with the spring onions.
80 g roasted peanuts20 ml sunflower oil- wok
Allergens
- Gluten
- Peanuts
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration