Kung Pao Chicken with Peanuts

#Chinese #KungPao #Chicken

Serves: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Source: Kung Pao Chicken With Peanuts Recipe | Waitrose & Partners

Ingredients:

500g skinless and boneless chicken thighs

2 tbsp Amoy Light Soy Sauce

1 tsp dried chilli flakes

2 tbsp cornflour

1 tbsp vegetable oil

20g fresh root ginger finely chopped

1 garlic clove, chopped

1 red pepper, chopped into 2cm pieces

6 salad onions, cut into 4cm lengths

50g roasted peanuts. plus extra to serve

1 tsp Sichuan peppercorns, toasted and crushed

steamed rice, to serve

KUNG PAO SAUCE

2 tbsp dark soy sauce

2 tbsp Shaoxing rice wine

1 tbsp rice wine vinegar

2 tsp caster sugar

Method:

1 Slice the chicken into 2cm pieces. put in a medium bowl and mix with the soy sauce and chilli flakes. Sprinkle over the cornflour and stir to coat. In another small bowl, mix all the kung pao sauce ingredients with 1 tbsp water

2 Heat a wok, add 1 tsp oil and fry the ginger and garlic for about 1 minute until golden, then tip into a bowl. Put the remaining 2 tsp oil in the wok and brown the chicken for 6-7 minutes until golden. Add the pepper, salad onions. peanuts, crushed peppercorns and ginger and garlic. Stir-fry for 1 minute, then pour in the sauce. Cook for 2 minutes until the sauce is sticky. Serve with the steamed rice and extra peanuts.

Per serving 2516kJ/613kcals/16.6g fat/3.1g saturated fat/75.9g carbs / 8.5g sugars/4.2g fibre/38.1g protein/2.63g salt