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Kung Po Chicken

As with all stir fry dishes, get everything ready before you start. In our house, one of the young adults doesn’t like nuts in food so I dry roast them and serve them on the side.

1 tbsp groundnut oil (or whatever neutral oil you have)

400g chicken fillet, cubed

1 red pepper, cut into 1cm pieces

1 green pepper, cut into 1cm pieces

2 sticks celery, cut into 1cm pieces

1 tbsp ginger, grated

3 garlic cloves, finely chopped

1 birdeye chilli, finely sliced

50g cashew nuts (optional)

SAUCE INGREDIENTS

2 tbsp hoi sin sauce

240ml chicken stock

2 tbsp tomato puree

2 tbsp light soy sauce

1 tbsp honey

2 tbsp cornflour

Start by getting everything ready. Mix all the sauce ingredients apart from the cornflour. Add 4 tbsp of the sauce into the cornflour and stir until all dissolved, add back to the rest of the sauce and set aside.

Heat the wok, add the oil and let it get very hot. Add the chicken and let it brown all over, 2-3 minutes. Tip in the garlic, ginger and chilli, let it cook for about 30 seconds stirring it so as to prevent burning then follow with the peppers and celery. Give everything a good stir and cook for a few more minutes.

Pour the sauce into the wok and the nuts if using, stir everything and simmer for a few minutes until the chicken is cooked. Serve with rice.

Serve with my Asian ‘Jazzed-up Rice’ recipe

Kung Po Chicken

Kung Pao Chicken

Jules
Celebration of texture
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Asian
Servings 4 people
Calories 315 kcal

Equipment

Wok or large frying pan

Ingredients
  

  • 400 g Chicken fillet cubed
  • 1 tbsp groundnut oil
  • 1 red pepper cut into 1cm pieces
  • 1 green pepper cut into 1cm pieces
  • 1 sticks celery cut into 1cm pieces
  • 1 tbsp ginger grated
  • 3 cloves garlic finely chopped
  • 1 bird eye chilli finely sliced
  • 50 g cashew nuts (optional)

Sauce

  • 2 tbsp hoisin sauce
  • 240 ml chicken stock
  • 2 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 2 tbsp cornflour

Instructions
 

Make the sauce

  • Start by getting everything ready and chopped.
  • Mix all the sauce ingredients apart from the cornflour.
  • Add 4 tbsp of the sauce into the cornflour and stir until all dissolved, add back to the rest of the sauce and set aside.

Cook the dish

  • Heat the wok, add the oil and let it get very hot.
  • Add the chicken and let it brown all over, 2-3 minutes.
  • Tip in the garlic, ginger and chilli, let it cook for about 30 seconds stirring it so as to prevent burning then follow with the peppers and celery.
  • Give everything a good stir and cook for a few more minutes.
  • Pour the sauce into the wok along with nuts if using, stir everything and simmer until the sauce is warmed and the chicken is cooked
  • Serve with rice.

Video

Nutrition

Calories: 315kcalCarbohydrates: 23gProtein: 27gFat: 13gSaturated Fat: 2gTrans Fat: 1gCholesterol: 66mgSodium: 849mgPotassium: 742mgFiber: 2gSugar: 11gVitamin A: 1169IUVitamin C: 67mgCalcium: 31mgIron: 2mg
Tried this recipe?Let us know how it was!

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