Kung pao chicken
Sticky, tangy and a bit fiery, with peppers and spring onions.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken breast fillets500 g
- Peppers2 peppers
- Spring onions1 bunch
- Soy sauce50 ml
- Garlic5 cloves
- Fresh ginger1 piece
- Basmati rice300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, chilli flakes, plain flour, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions.300 g basmati rice
- Cut the chicken into bite-size pieces and toss in a tablespoon of flour. Heat a tablespoon of oil in a wok or large frying pan over a high heat and fry for 6 to 8 minutes until golden and cooked through.500 g chicken breast fillets
- Chop the peppers into chunks, and finely chop the garlic and ginger. Add them with a good pinch of chilli flakes and stir-fry for 3 minutes.2 peppers5 cloves garlic1 piece fresh ginger
- Mix the soy sauce with a tablespoon of sugar and 3 tablespoons of water. Pour in and bubble for 1 to 2 minutes until sticky. Finish with sliced spring onions and serve with the rice.1 bunch spring onions50 ml soy sauce
A splash of vinegar in the sauce gives it the classic sweet, sour and hot balance.
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