Kung pao chicken

Kung pao chicken
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  • 4
  • Easy
  • Dairy free Fat conscious Health conscious
  • 20 minutes, plus 30 minutes’ marinating time
  • 20 minutes
  • Woolworths Porcupine Sauvignon Blanc Semillon 2019
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This classic Chinese dish is an all-time favourite for a reason! It's colourful, packed with flavour and super easy to make.

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

Cooking Instructions

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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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    Claire Everatt
    July 25, 2022

    I used light soy sauce but this was still too salty to eat – this recipe definitely needs modification. Also I suspect there should be some sweetness to off set the saltiness.

  • Dorian Nel
    May 4, 2021

    This recipe is quite confusing and needs to be updated as everything falls under the marinade and the ingredients are repeated

    1. Annzra Denita
      May 6, 2021

      Hi Dorian, we have updated the recipe so that it is easier to read. Best, Annzra – TASTE Digital Editor