Kung Pao Chicken

Kung Pao Chicken
Courtesy of : Michael Smith
Cooking time :
8 minutes
Yield :
4

You'll love that this chicken dish is so quick and easy to prepare, plus it tastes great too!

Ingredients

Stir Fry

  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 celery stalk, diced
  • 3 green onions, thinly sliced
  • 1 cup bean sprouts

Chicken

  • 2 boneless chicken breasts cut into 1-inch chunks
  • 3 tablespoons cornstarch

Sauce

  • 2 tablespoons oyster sauce
  • 2 tablespoons soya sauce
  • 1 tablespoon brown sugar (heaping)
  • 1 cup chicken broth
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon cornstarch
  • 3 tablespoons peanut butter (heaping)

To Cook

  • Peanut oil
  • 1 teaspoon Szechwan peppercorns or chili flakes
  • 6 cloves garlic, sliced
  • 1 x 2-inch knob ginger, chopped

Directions

Stir Fry

  1. Prep all vegetables and pile in individual groups onto a large tray and reserve until ready to cook

Chicken

  1. Toss chicken with cornstarch so it is evenly coated. Refrigerate until ready to cook.

Sauce

  1. Put everything into a 1 liter mason jar and shake well until smooth.

To Cook

  1. Prep the vegetables, chicken and sauce. Heat a wok or large sauté pan over high heat. Pour a splash of oil into the pan and when it's smoking hot, add the Szechwan peppercorns. Stir for a minute and add garlic and ginger. Stir fry for 1 minute then add the chicken. Stir fry until chicken is golden brown then add the peppers and celery. Continue to stir fry for 2-3 minutes and then add the sauce. Stir until thick and bubbly. Add the bean sprouts and green onion and stir to combine.

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