Chinese · Lunch, Dinner
Kung pao chicken bowl
Stir-fried chicken and peppers in a spicy peanut-soy sauce over rice.
- Calories
- 544 kcal
- Protein
- 46 g
- Carbs
- 65 g
- Fat
- 11 g
- Prep
- 10 min
- Cook
- 15 min
Per serving, for one person.
Contains: peanut, gluten, soy.
Ingredients
- 150 g Chicken breast
- 70 g Basmati rice
- 15 g Peanuts
- ½ pepper Bell peppers
- 20 g Spring onions
- ¾ tbsp Soy sauce (reduced salt)
- ¼ tbsp Vinegar
- 1 clove Garlic
- ½ chilli Red chillies
Method
- Cook the rice according to packet instructions.
- Stir-fry the chicken in a hot wok for 5-6 minutes until browned and cooked through, then set aside.
- Stir-fry the bell pepper, garlic and chilli for 2-3 minutes, then return the chicken to the pan.
- Add the soy sauce and vinegar, toss through the peanuts and spring onion, and serve over the rice.
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