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Kung pao chicken

  • Serves 4
  • Easy

Check out this punchy Chinese kung pao recipe with chicken. The traditional Szechuan version is made with dried chillies, but we’ve used fresh instead

By Amanda James
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Ingredients

  • vegetable oil 2 tbsp
  • cashews a handful
  • skinless chicken thigh fillets 500g, cut into bite-sized pieces
  • celery 1 stick, sliced
  • red chillies 2, sliced, plus extra to serve
  • green pepper 1, chopped into chunks
  • red pepper 1, chopped into chunks
  • garlic 3 cloves, sliced
  • ginger a thumb sized piece, finely chopped
  • Szechuan peppercorns 1 tsp, crushed
  • spring onions 4, cut into 4cm pieces
  • cornflour 2 tsp
  • shoaxing rice wine 1 tbsp
  • soy sauce 1 tbsp
  • caster sugar 1 tsp
  • rice to serve

Method

  • Step 1

    Heat the oil in a large wok over a medium heat and cook the cashews, stirring, for a few minutes until brown, then use a slotted spoon to scoop out onto a plate.

  • Step 2

    Season the chicken well, turn up the heat and cook for 5-10 minutes or until well browned. Scoop out onto a plate. Cook the celery, red chillies and green and red peppers for 5 minutes or until softening and browning at the edges. Add the garlic, ginger, peppercorns and spring onions, and cook for 1 minute.

  • Step 3

    Mix together the cornflour, shaoxing rice wine and soy sauce to form a paste, then gradually add 200ml of water while stirring, followed by the sugar. Tip into the pan along with the chicken and cashews, and simmer for 10 minutes or until the sauce has thickened and everything is well coated. Serve with rice and extra chilli, if you like.

Additional Information

Nutrition

  • kcals 287
  • fat 14.1g
  • saturates 2.4g
  • carbs 8.9g
  • sugars 5.2g
  • fibre 2.8g
  • protein 29.6g
  • salt 0.8g
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