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

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
View all recipes

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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Comments

  • 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