Kung Pao Chicken Stir-Fry

Kung Pao Chicken Stir-Fry


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This is a great stir-fry chicken dish - chicken is marinated then quickly stir fried with chillies, garlic, ginger and a fabulous sauce.

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Serves: 4 

  • 375g chicken breast meat
  • 4 tablespoons peanut or corn oil
  • 1-2 dried red chillies, seeded and cut into pieces
  • 2 cloves garlic, peeled and diagonally sliced
  • 4-6 thin slices fresh ginger root
  • 1 tablespoon dry sherry
  • 3 spring onions, cut into small rounds
  • 1/3 cup (60g) roasted peanuts
  • For the marinade
  • a generous pinch of salt
  • 2 teaspoons thin soy sauce
  • 2 teaspoons sherry
  • 1 teaspoon cornflour
  • 1 tablespoon egg white, slightly beaten
  • For the sauce
  • 1 tablespoon thick soy sauce
  • 1-2 tablespoon chilli sauce with garlic
  • 2 teaspoon white wine vinegar
  • 2 teaspoon sugar
  • 1-1/2 teaspoon cornflour
  • 6 tablespoon chicken stock or water

Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Cut chicken into strips, then into cubes. Put into a medium bowl. Prepare the marinade. Add to chicken, mix well and let marinade for 30 minutes. While it is marinating mix all the sauce ingredients together.
  2. When the meat has marinated, drain off the marinade. Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the dried chilli, stir, then add the garlic and ginger and stir to release the aroma. Add the chicken and turn and toss for about a couple of minutes. Splash in the sherry around the side of the wok, stirring and tossing continuously. Add the spring onions and continue to stir for another 30 to 45 seconds. Add the well-stirred sauce to the wok. Continue to stir while it thickens - till you've been cooking for a total of 10 minutes.
  3. Add the peanuts, stir to mix for a few times, then transfer to a warm serving plate. Serve with steamed rice.

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