Quick, easy and delicious Kung Pao Chicken.
Here’s the recipe -
Ingredients -
Chicken & Marinade -
1.2kg (2.6lb) - Chicken Thigh, Diced
1/2 Cup (125ml) - Low Sodium Soy Sauce
2 Tbsp (40ml) - Shaoxing Wine
3 Tbsp (60ml) - Hoisin Sauce
1 1/2 tsp (15ml) - Sesame Oil
2 tsp (9g) - Granulate Sugar (Optional)
4 - Garlic Cloves, Grated
15g (0.5oz) - Ginger, Grated
1 1/2 Tbsp (12g) - Cornflour
1 tsp (2g) - Szechuan Pepper, Ground
Pinch Ground White Pepper
Stir Fry Ingredients -
2 Tbsp (40ml) - Peanut Oil
1 - Small Red Bell Pepper (Capsicum), Chopped
1 - Small Green Bell Pepper (Capsicum), Chopped
8 - Spring Onions (Scallions) White Root, Chopped (Green Stem Used As Garnish)
1-2 - Long Red Chillies, Roughly Chopped
1/2 Cup (50g) - Roasted Peanuts, Roughly Chopped
Ground White Pepper To Taste
Jasmine Rice -
300g (10.5oz) - Jasmine Rice, Washed
500g (500ml) - Cold Water
Salt To Taste
Aromatics (Optional)
Method -
Add the marinade ingredients to a bowl and whisk to combine.
Place the diced chicken into a separate bowl and over 4 Tbsp of the marinade. Mix to combine and place in the fridge for 15-20 minutes.
Heat a large pan or wok over medium-high heat. Add half of the peanut oil, and once hot, cook the chicken in batches for 5-6 minutes or until golden and just cooked through. Remove from the pan and repeat with any remaining batches.
Add the remaining peanut oil and red and green bell peppers (capsicums) in the same pan or wok and stir fry for 3-4 minutes or until softened. Add the spring onion (scallion) and long red chillies and stir fry for 1 minute.
Add the cooked chicken to the pan with resting juices and the kung pao marinade. Mix well and bring the sauce to a simmer; reduce the heat to medium and cook for 2 minutes or until thickened. Add the chopped peanuts, mix through and remove from heat.
To cook the rice, place the rice, water and salt to taste into a saucepan over high heat and bring to a boil. Reduce the heat to low, cover with a lid and cook for 12 minutes. Turn the saucepan off the heat, leave the lid off for 6 minutes, then remove and fluff the rice with a fork or spatula.
#mealprep #kungpaochicken #stirfry
