Recipes › Dinner

• Dinner
• 20 min
• Dairy-Free

Kung pao chicken

Sichuan-style chicken with peanuts, peppers and chilli.

Calories

624

Protein

46 g

Carbs

62 g

Fat

22 g

Per serving. Makes 2 servings.

Ingredients

• 300 g Chicken breast
• 1 tbsp Cornflour
• 1 tbsp Vegetable oil
• 1 tsp Chilli flakes
• 2 Garlic
• 10 g Fresh ginger
• 1 Red bell pepper
• 3 Spring onion
• 2 tbsp Soy sauce
• 1 tbsp Cider vinegar
• 1 tsp Sugar
• 40 g Peanuts
• 300 g White rice, cooked

Contains: Cereals containing gluten, Peanuts, Soybeans. Always check the labels of what you buy.

Method

1. Dice the chicken and toss with the cornflour. Mix the soy sauce, vinegar and sugar.
2. Crush the garlic, grate the ginger, deseed and dice the pepper and cut the spring onions into short lengths.
3. Heat the oil in a wok over a high heat and stir-fry the chicken for 5 minutes until golden and cooked through.
4. Add the chilli flakes, garlic, ginger, pepper and spring onion and stir-fry for 2 minutes.
5. Add the sauce and peanuts and toss until glossy. Serve with the warm rice.

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