Kung Pao Chicken

A quick and spicy Chinese dish with chicken, garlic, chillies and peanuts! This was the first ever Chinese dish I cooked over 20 years ago and it is still a favourite of mine today.

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Serves: 2 Print

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Ingredients

500 g (1 lb) chicken breasts, cubed
4 dried red chillis, broken
3 spring onions (scallions), chopped
50 g (2 oz) salted peanuts
2 garlic cloves, sliced thinly
½ tsp ginger paste or fresh ginger

Marinade

1 egg white
1 tsp soy sauce
1 tsp water
1 tsp cornflour
½ tsp salt

Sauce

6 tbsp water
2 tbsp chilli sauce
1 tbsp soy sauce
2 tsp rice vinegar
2 tsp sugar
1 tsp cornflour
2 tbsp vegetable oil

Instructions

Prepare the marinade by beating together the marinade ingredients. Add the chicken and leave to marinate for 30 minutes.
Prepare the sauce by beating together the sauce ingredients.
Heat the oil in a wok on a medium high heat. Add the chillis, garlic and ginger and stir for a few seconds. Add the chicken.
After 2 minutes add the spring onion and stir-fry for a further minute.
Add in the sauce and continue cooking for about 5 minutes to thicken the sauce.
Add in the peanuts, stir-fry for 30 seconds and serve.

Titli's Tips

This is a dish where the cooking time is short and you need to keep stirring, so make sure all your ingredients are ready before you start cooking!

Nutrition Facts

Amount Per Serving % Daily Value

Calories 599 29%

Calories from Fat 296

Total Fat 32.9g 50%

Saturated Fat 5.1g 25%

Unsaturated Fat 24.9g

Amount Per Serving % Daily Value

Total Carbohydrate 14.2g 4%

Dietary Fibre 2.9g 11%