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Kung pao chicken
Ingredients (4 Servings)
- 2 large chicken breast fillets (about 600 g), cut into 2.5 cm pieces
- 3 tsp Chinese rice wine (shaoxing) (see Note)
- 2 tsp sesame oil
- 2 tbsp salt-reduced soy sauce
- 1 tbsp cornflour
- 60 ml (¼ cup) chicken stock
- 2 tsp sugar
- 1 tbsp Chinese black vinegar (chinkiang) (see Note)
- 2 tbsp vegetable oil
- 75 g (½ cup) unsalted raw peanuts
- 8 small dried red chillies
- 2 tsp Szechuan peppercorns (see Note)
- 2 garlic cloves, chopped
- 2 spring onions, sliced on the diagonal into 2.5 cm pieces
- steamed rice or flower rolls, to serve
Directions
- Combine chicken with rice wine, sesame oil, 1 tbsp soy and 2 tsp cornflour in a bowl. Set aside for 30 minutes, then drain, reserving the marinade. Combine remaining 2 tsp cornflour, 1 tbsp soy, stock, sugar and vinegar in a bowl.
- Heat 1 tbsp vegetable oil in a wok over medium–high heat. Add peanuts and cook, stirring frequently, for 2 minutes or until golden. Remove with a slotted spoon and drain on paper towel. Cook chicken in 3 batches, tossing for 2 minutes or until browned. Remove from wok and set aside.
- Heat remaining 1 tbsp oil, add chillies, peppercorns and garlic, and cook for 1 minute or until fragrant and chillies darken slightly. Return chicken to wok, stir in reserved marinade and chicken stock mixture. Cook for a further minute or until sauce has thickened and chicken is cooked through. Stir in spring onions and peanuts, and serve with steamed rice or flower rolls.
Nutrition
Per serves- Calaries:- 478
- Protein :- 35g
- Fat :- 10g
- Fiber:- 15g
- Sodium:- 333mg
- Carbohydrates:- 25g
