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Kung Pao Chicken

Kung Pao Chicken
4.3 15 rating
Prep. 15 min
Total 1 h 5 min
4 portions
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Ingredients

Glaze
  • green onions cut into pieces
    3
  • garlic cloves
    2 - 3
  • dried red chilies stems removed
    7 - 10
  • corn starch
    2 tsp
  • dark brown sugar
    2 tsp
  • ground ginger
    ½ tsp
  • dried chili flakes to taste
    ¼ tsp
  • fermented black bean paste
    2 oz
    2 oz black bean garlic sauce
  • chicken stock
    1 ½ oz
    1 ½ oz chicken stock, low-sodium
  • soy sauce
    1 - 2 tbsp
    1 - 2 tbsp soy sauce, light
  • black vinegar
    1 - 2 tbsp
  • Chinese cooking wine
    1 ½ tsp
  • peanut oil
    2 tsp
Sauté
  • water
    20 oz
  • chicken breast, skinless, boneless cubed (1 in.)
    16 oz
  • peanut oil
    ½ oz
  • bell peppers diced (½ in.)
    4 oz
  • zucchini sliced (¼ in.)
    4 oz
  • carrots sliced (¼ in.)
    2 oz
  • raw unsalted peanuts plus extra to garnish
    1 ½ oz
  • green onions sliced on the bias, to garnish
  • cooked rice to serve (see Tip)

Difficulty

easy

Nutrition per 1 portion

Sodium 699.3 mg
Protein 36.1 g
Calories 1987.9 kJ / 475.1 kcal
Fat 22.3 g
Fibre 12.1 g
Saturated Fat 3.5 g
Carbohydrates 39.3 g

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