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Kung Pao Chicken

Kung Pao Chicken
4.3 3 ratings
Prep. 15 min
Total 1 h 10 min
8 portions
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Ingredients

Glaze
  • green onions cut into pieces
    5
  • garlic cloves
    5
  • dried red chilies stems removed
    13 - 18
  • corn starch
    4 tsp
  • dark brown sugar
    1 tbsp
  • ground ginger
    1 ½ tsp
  • dried chili flakes to taste
    ¼ tsp
  • fermented black bean paste
    4 oz
    4 oz black bean garlic sauce
  • chicken stock
    2 ½ oz
    2 ½ oz chicken stock, low-sodium
  • soy sauce
    1 ½ oz
    1 ½ oz soy sauce, light
  • black vinegar
    1 ½ oz
  • Chinese cooking wine
    1 tbsp
  • peanut oil
    1 tbsp
Sauté
  • water
    20 oz
  • chicken breast, skinless, boneless cubed (1 in.)
    32 oz
  • peanut oil
    1 ½ oz
  • bell peppers diced (½ in.)
    8 oz
  • zucchini sliced (¼ in.)
    8 oz
  • carrots sliced (¼ in.)
    4 oz
  • raw unsalted peanuts plus extra to garnish
    2 ½ oz
  • green onions sliced on the bias, to garnish
  • cooked rice to serve (see Tip)

Difficulty

easy

Nutrition per 1 portion

Sodium 653.3 mg
Protein 35.4 g
Calories 1964.4 kJ / 469.5 kcal
Fat 22.5 g
Fibre 11.8 g
Saturated Fat 3.6 g
Carbohydrates 37.7 g

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