Sichuan · Lunch, Dinner
Kung pao chicken
Diced chicken and peanuts stir-fried in a fiery, tangy Sichuan chilli sauce.
- Calories
- 702 kcal
- Protein
- 49 g
- Carbs
- 79 g
- Fat
- 21 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: peanut, soy.
Ingredients
- 160 g Chicken breast
- 18 g Peanuts
- ½ pepper Bell peppers
- 65 g Jasmine rice
- 2 cloves Garlic
- 5 g Ginger
- 15 g Spring onions
- 1 tbsp Tamari (gluten-free)
- ½ tbsp Rice vinegar
- 1¼ tsp Sugar
- 1 tbsp Cornflour
- ½ tbsp Sunflower oil
- 1¼ tsp Chilli flakes
Method
- Cook the rice according to packet instructions.
- Toss the chicken in half the cornflour and fry in the oil for 6-7 minutes until golden and cooked through; set aside.
- Stir-fry the bell pepper, garlic and ginger for 2 minutes in the same pan.
- Whisk the tamari, vinegar, sugar, chilli flakes and remaining cornflour with 50ml water; pour in and simmer until glossy.
- Return the chicken and peanuts, toss to coat, and serve over rice with spring onion.
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- Mapo tofu with mushroom819 kcal · 56 g protein
- Kung pao tofu800 kcal · 41 g protein
- Sichuan dry-fried green beans598 kcal · 17 g protein
- Sichuan mapo eggplant635 kcal · 27 g protein
- Mala tofu noodle soup668 kcal · 35 g protein
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- Efo riro (Nigerian spinach stew)575 kcal · 39 g protein
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