Kung Pao Chicken
Spicy stir-fried chicken dish made with peanutsvegetablesand chili peppers
Chinese
Main
330
Calories
35 g
Carbs
13 g
Fat
18 g
Protein
•

Method
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water (2 tbs). Divide mixture in half.
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.
Ingredients

Sake
•
2 tbs

Soy Sauce
•
2 tbs

Sesame Seed Oil
•
2 tbs

Corn Flour
•
2 tbs

Chicken
•
500g

Brown Sugar
•
1 tbs

Spring Onions
•
4 Chopped

Garlic Clove
•
6 cloves

Water Chestnut
•
220g

Red Chilli Powder
•
1 tbs

Peanuts
•
100g

Rice Vinegar
•
1 tsp