Kung Pao Chicken
Savoury, spicy Chinese stir-fry packed with tender chicken, crunchy peanuts and water chestnuts.
Ingredients
500g chicken breast fillets, diced600g
2 tbsp sake or Shaoxing rice wine300ml
2 tbsp soy sauce150ml
2 tbsp sesame oil250ml
2 tbsp cornflour250g
1 tbsp chilli powder40g
1 tsp rice vinegar150ml
1 tbsp soft brown sugar500g
4 spring onions, chopped100g
6 garlic cloves, finely chopped3 pack
220g tinned water chestnuts, drained220g
100g roasted peanuts200g
Method
- Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
- In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
- In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
- Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £11.55 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£21.73 est. · serves 4