Kung Pao Chicken
A Chinese classic, this dish can be served for lunch or best enjoyed during dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at localfoodmarketco.com.au.
Cooking tools:
- Wok
- Serving platter
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Stove
- Refrigerator
- Measuring cup
- Measuring spoon
- Spoon
- Paper towel
- Saucepan
Ingredients
- 600 g Chicken breast fillet skinless
- 5 tablespoons Light soy sauce
- 5 tablespoons Rice wine
- 2 teaspoons Roasted sesame oil
- 1 tablespoon Cornflour or corn starch
- 120 g Water chestnuts peeled
- 3 tablespoons oil
- 400 g Red capsicum
- 1/2 teaspoon Salt
- 3 garlic cloves finely chopped
- 120 g Unsalted peanuts (3/4 cup)
- 1 Spring onion or scallion, finely chopped
- 1 tablespoon Ginger finely chopped
- 1 teaspoon Chilli sauce
- 1 tablespoon Sugar
- 1 teaspoon Chinese black rice vinegar
- 60 ml Chicken stock (1/4 cup)
