Chinese Kung Pao Chicken with Jasmine Rice
Learn how to make this better-than-takeout version of the popular spicy Szechuan stir-fry made with chicken, peanuts and chilli peppers.
Nutrition Per Portion
- Calories
511
- Carbs
51g
- Fat
17g
- Fibre
4.1g
- Protein
38.6g
- Sugar
20.9g
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Jasmine Rice
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Peanuts
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Spring Onion
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Garlic
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Ginger
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Dried Red Chillies
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Hoisin Sauce
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Brown Sugar
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Rice Vinegar
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Chicken Breast
-
Corn Flour
-
Peanut Oil
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Mixed Soy Sauce
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Snow Peas
|
Jasmine Rice |
Peanuts |
Spring Onion |
Garlic |
Ginger |
Dried Red Chillies |
|
Hoisin Sauce |
Brown Sugar |
Rice Vinegar |
Chicken Breast |
Corn Flour |
Peanut Oil |
|
Mixed Soy Sauce |
Snow Peas |
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0.0 min
Bring a saucepan of salted water to the boil.
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0.5 min
Coarsely chop the chicken and set aside.
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2.0 min
In a bowl, mix together 1/3 of the soy sauce, 2/3 of the peanut oil and 1/3 of the rice vinegar. Add the chicken to the marinade - stirring to coat the chicken thoroughly in the mixture. Allow to rest in the fridge for 10-15 minutes.
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4.0 min
Cut the dried red chilli in half and remove the seeds if you would prefer the dish to be less hot.
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4.5 min
Finely chop the ginger and garlic. Coarsely chop the white parts of the spring onions into 1 cm pieces. Thinly slice the green parts and set aside.
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7.0 min
In a wok or frying pan, heat the remaining peanut oil over high heat.
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8.0 min
Add the peanuts to the pan and fry until browned. Remove the peanuts and set aside on a paper towel to dry.
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8.5 min
Add the rice to the boiling water. (11mins)
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10.0 min
In a bowl, combine the remaining soy sauce, rice vinegar, brown sugar and hoisin sauce.
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11.5 min
Return the wok/frying pan to the heat.
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12.0 min
In a small bowl, combine the cornflour with double the amount of water to make a cornflour slurry.
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12.5 min
Stir-fry the dry chillies, ginger, garlic, snow peas and white parts of the spring onions until the chillies turn dark. Approximately 30-40 seconds.
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13.5 min
Add the marinaded chicken and stir fry for 2-3 minutes, or until the chicken is golden. Add hoisin sauce mixture to the wok or pan.
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17.0 min
Add the peanuts back to the pan.
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17.5 min
Thicken the sauce using small amounts of the cornstarch slurry at a time and continue to cook until glossy.
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19.0 min
When the rice is cooked, drain and divide among serving bowls..
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21.0 min
Serve the Kung Pao Chicken atop the rice and garnish with the remaining spring onions.
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Ingredients
Jasmine Rice
Peanuts
Spring Onion
thinly sliced
Garlic
finely chopped
Ginger
finely chopped
Dried Red Chillies
halved Use according to taste
Hoisin Sauce
Brown Sugar
Rice Vinegar
Chicken Breast
coarsly chopped
Corn Flour
Peanut Oil
Mixed Soy Sauce
Snow Peas
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Reviews (10)
Claire Oneill Verified
Claire Oneill Verified
lindsay Simmonds
Quick, easy and delicious! Second time ordering, very tasty!
Sally Loubser Verified
Peter Coward Verified
Incredible flavours. Easy to make it.
Edel Kelly Verified
I loved this dish and it was so quick and easy to make
Charlotte Cummins Verified
Loved this! So tasty!!
Sinda Paulraj Verified
This was a yum dish , great for the family
Rich Kerslake Verified
This is as easily good as the restaurant version
Robert Kerr Verified
Enjoyed Mucho