Kung Pao Chicken
TM6 TM5

Kung Pao Chicken

4.3 (218 ratings)

Ingredients

Glaze

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

Sauté

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

Nutrition
per 1 portion
Calories
1372 kJ / 328 kcal
Protein
33 g
Carbohydrates
16 g
Fat
15 g
Saturated Fat
3 g
Fibre
3 g
Sodium
738 mg

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