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Kung Pao Chicken

Kung Pao Chicken
4.3 270 rating
Prep. 15 min
Total 1 h 5 min
6 portions
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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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