Kung Pao Chicken
What You Will Need
Ingredients
- 600g chicken thigh fillets cut into bite-sized pieces
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 1 tbsp Chinese rice wine
- 2 tsp cornflour
- 1 ½ cups white rice
- 3 tbsp oil
- 1 tsp chilli flakes
- 3 cloves garlic, crushed
- 4cm fresh ginger, grated
- 1 red capsicum, diced
- 2 zucchini, diced
- 1/3 cup roasted peanuts, roughly chopped
- 2-3 spring onions, chopped
Sauce Mix
- 4 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tbsp Chinese rice wine
- 2 tbsp Chinese black vinegar or balsamic vinegar
- 2 tbsp Lee Kum Kee Hoisin Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp sugar
- 1 cup chicken stock
- 4 tsp cornflour
Made with
Lee Kum Kee products
How to make it
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In a bowl, combine the chicken with the soy sauce, rice wine, and cornflour. Stir well and marinate for at least 15 minutes.
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To make the sauce, in a small bowl whisk together the soy sauce, rice wine, vinegar, hoisin sauce, sesame oil, sugar, chicken stock and cornflour. Set aside.
Rinse the rice and cook according to packet instructions
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Heat a large pan or wok over high heat. Add a good splash of oil. Add the chicken
and stir-fry until it's nearly cooked through, add the chilli flakes for the last minute or so.
Remove the chicken and chilli from the pan and set aside.
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In the same pan, add a little more oil along with the garlic and ginger, stir-fry for about 30 seconds.
Add the capsicum and zucchini, and stir-fry for another 2-3 minutes until they start to soften. -
Return the chicken to the pan. Stir in the sauce, let it boil and thicken while continuing to gently stir.
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Serve the Kung Pao chicken with rice alongside and sprinkle with peanuts and spring onion.