[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Photo of Kung Pao chicken by WW

Kung Pao chicken

Total Time
35 min
20 min
15 min
The ‘pow’ in this Chinese dish comes from 2 fresh chillies. If you’d like it a bit hotter, try leaving in the chilli seeds or adding some Szechuan pepper.


Canola oil

1 tbs

Fresh red chilli

2 whole, deseeded, thinly sliced


2 clove(s), thinly sliced

Chicken thigh, skinless, raw

450 g, (buy 500g) cut into 3cm pieces

Sake or Japanese rice wine

20 ml, (shaoxing or dry sherry)


1½ tbs

Canned bamboo shoots, rinsed and drained

140 g, (1 x 227g can)

Sugar snap peas

200 g, trimmed

Chicken stock

¼ cup(s), (60ml)

Reduced salt soy sauce

2 tbs

Roasted peanuts

45 g, unsalted

Green shallot(s)

3 individual, thinly sliced


  1. Heat a wok over medium-high heat. Add oil and heat for 30 seconds. Stir-fry chilli and garlic for 20 seconds or until fragrant. Add chicken and stir-fry, in batches, for 5–7 minutes or until browned all over and almost cooked through.
  2. Meanwhile, combine wine and cornflour in a small bowl. Add bamboo and sugar snap peas to wok with chicken and stir-fry for 2–3 minutes or until just tender. Add stock and soy sauce and bring to the boil.
  3. Gradually add wine mixture and cook for 1–2 minutes or until thickened. Serve sprinkled with nuts and shallots.


Choose bulbs of fresh garlic with firm, plump clvoes and dry, papery skin.