Kung Pao Chicken

with Jasmine Rice
Enjoy this family-friendly version of a Chinese take-away classic.
Cooking time: 35 min
Cals 748 · Prot 45 · Carbs 98 · Fat 21
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Chicken breast
300 Grams
Red onion
0.5 Piece
Garlic cloves
2 Piece
30 Grams
Red pepper
1 Piece
Snow peas
100 Grams
Spring onion
40 Grams
Corn starch
15 Grams
Chicken stock cube
0.5 Piece
Soy sauce
30 ML
Sesame oil
15 ML
15 Grams
Brown sugar
5 Grams
100 ML
Chilli flakes
2 Grams
Vegetable oil
1 Tbsp
1 Tsp
Black pepper
0.5 Tsp


Jasmine rice
150 Grams
0.5 Tsp
300 ML

To serve

Cashew nuts
40 Grams


1 Boil rice
Rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
2 Prep
Meanwhile, finely chop the onion. Peel and grate the garlic and ginger. Chop the red pepper into bite-sized pieces. Trim the snow peas. Finely chop the spring onion.
3 Mix sauce
Chop the chicken and turn the pieces in the corn starch (reserve 1 tsp for the sauce). Add 0.5/0.75/1 tsp of corn starch, stock cube, the garlic, gingersoy sauce, sesame oil, honey, sugar, measured water and corn starch. Whisk to combine. Add the chilli flakes (spicy!) - this is your stir-fry sauce
4 Toast nuts
Toast the cashew nuts in a hot, dry pan for 2 min or until starting to brown. Set aside.
5 Fry chicken
Heat a large pan over a medium-high heat with a drizzle of oil. Fry the onion with a pinch of salt for 2 min. Add the chicken and fry for 3-4 min. Season with black pepper.
6 Serve
Add the peppers, snow peas, spring onion and the stir-fry sauce to the pan. Cook for 3-4 min over a low heat until thickened. Serve the stir-fry over the jasmine rice. Garnish with the toasted cashew nuts and any reserved chilli flakes (spicy!).
Tips for fussy eaters
Can't handle the heat? Go easy on the chilli flakes!
Pro tip
If you prefer your Kung Pao spicy, add some sriracha to the stir-fry sauce!

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