Calories
Protein
Carbs
Fats
KUNG PAO CHICKEN
Servings: 2
Nutritional values per serving:
calories 383, protein 31.8g, fat 20.2g (saturated 3.9g), carbs 17.2g (sugar 9.5g), sodium 1.27g
INGREDIENTS
- 200g skinless, boneless chicken thighs, sliced into 2cm pieces
- 1 tbsp light soy sauce
- ½ tsp red chilli flakes, or to taste
- 1 tbsp cornflour
- 2 tsp vegetable or groundnut oil
- 1 clove of garlic, crushed
- 2 cm ginger, peeled & finely chopped
- ½ red bell pepper, diced
- 4 spring onions, sliced into 2cm pieces
- 20g roasted peanuts
- ½ tsp Sichuan peppercorns (or to taste), toasted and ground
For the Kung Pao sauce
- 1 tbsp dark soy sauce
- 1½ tsp rice wine vinegar or dry sherry
- 1 tbsp Shaoxing rice wine
- 1 tsp brown sugar
- 1½ tsp water
METHOD
- Mix all the Kung Pao sauce ingredients in a bowl. Set aside.
- Add the chicken, light soy sauce and chilli to a bowl and mix. Sprinkle over the cornflour and mix well. Set aside.
- Heat a wok or large frying pan on high heat. Add 1 teaspoon of oil and fry the garlic and ginger for a minute until lightly browned. Be careful not to burn the garlic as it will go bitter. Tip the garlic and ginger into a bowl and set aside.
- Add the remaining oil and stir fry the chicken for about 6 minutes, or until golden brown. Add the bell pepper, spring onions, peanuts, Sichuan pepper and the cooked garlic and ginger. Stir fry for another minute.
- Pour over the Kung Pao sauce and stir fry for another 2 minutes until the sauce is sticky.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food