Kung Pao chicken
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canola oil
1 tbs
Fresh red chilli
2 whole, deseeded, thinly sliced
Garlic
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)
Cornflour
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.