Kung Pao Chicken

Kung Pao Chicken

4.3 280 rating

Prep. 15 min

Total 1 h 5 min

6 portions

Ingredients

Glaze

green onions cut into pieces
4
garlic cloves
4
dried red chilies stems removed
10 - 15
corn starch
1 tbsp
dark brown sugar
1 tbsp
ground ginger
1 tsp
dried chili flakes to taste
¼ tsp
fermented black bean paste
3 oz
3 oz black bean garlic sauce
chicken stock
2 oz
2 oz chicken stock, low-sodium
soy sauce
2 tbsp
2 tbsp soy sauce, light
black vinegar
2 tbsp
Chinese cooking wine
1 tbsp
peanut oil
2 tsp

Sauté

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

Difficulty

easy

Nutrition per 1 portion

Sodium 738 mg

Protein 33 g

Calories 1372 kJ / 328 kcal

Fat 15 g

Fibre 3 g

Saturated Fat 3 g

Carbohydrates 16 g

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