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Kung pao chicken

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Kung pao chicken

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes’ marinating time

Cooking Time 20 minutes

Ingredients

For the marinade, mix:

⅓ cup soya sauce
1 T rice wine vinegar
2 t chilli flakes
2 T cornflour

For the cooking:

4 free-range chicken breasts, cubed
4 T canola oil
1 x 10 cm piece ginger, grated
3 cloves garlic, crushed
2 whole red chillies
3 red peppers, chopped
40 g peanuts, roasted, plus extra for serving
200 g sliced green beans
⅓ cup soya sauce
½ cup chicken stock
1 T cornflour
50 g spring onions, for serving
rice or noodles, for serving

Method

1. Marinate the chicken in the marinade for at least 30 minutes, or overnight. Heat 2 T canola oil in a wok and fry the chicken in batches until golden. Set aside.

2. In the same wok, heat the remaining canola oil and fry the garlic, ginger and chillies until fragrant. Add the red peppers, peanuts and green beans. Cook for 5 minutes, then add the soya sauce, chicken stock and cornflour. Reduce for 10 minutes. Add the chicken and stir-fry for 5 minutes. Serve with rice or noodles, spring onions and roasted peanuts.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira