Kung Pao Chicken

Kung Pao Chicken

4.2 19 ratings

Prep. 15min

Total 1 h 5min

4 portions

Ingredients

Glaze

green onions cut into pieces
3
garlic cloves
2 - 3
dried red chilies stems removed
7 - 10
corn starch
2 tsp
dark brown sugar
2 tsp
ground ginger
½ tsp
dried chili flakes to taste
¼ tsp
fermented black bean paste
2 oz
2 oz black bean garlic sauce
chicken stock
1 ½ oz
1 ½ oz chicken stock, low-sodium
soy sauce
1 - 2 tbsp
1 - 2 tbsp soy sauce, light
black vinegar
1 - 2 tbsp
Chinese cooking wine
1 ½ tsp
peanut oil
2 tsp

Sauté

water
20 oz
chicken breast, skinless, boneless cubed (1 in.)
16 oz
peanut oil
½ oz
bell peppers diced (½ in.)
4 oz
zucchini sliced (¼ in.)
4 oz
carrots sliced (¼ in.)
2 oz
raw unsalted peanuts plus extra to garnish
1 ½ oz
green onions sliced on the bias, to garnish
cooked rice to serve (see Tip)

Difficulty

easy

Nutrition per 1 portion

Sodium 699.3 mg

Protein 36.1 g

Calories 1987.9 kJ / 475.1 kcal

Fat 22.3 g

Fibre 12.1 g

Saturated Fat 3.5 g

Carbohydrates 39.3 g

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