Kung Pao chicken with peanuts

Name: Kung Pao chicken with peanuts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500 g skinless and boneless chicken thighs; 2 tbsp Amoy Light Soy Sauce; 1 tsp dried chilli flakes; 2 tbsp cornflour; 1 tbsp Vegetable oil; 20 g fresh root ginger, finely chopped; 1 garlic clove, chopped; 1 red pepper; 6 salad onions, cut into 4cm lengths; 50 g roasted peanuts, plus extra to serve; 1 tsp Sichuan peppercorns, toasted and crushed

Crunchy peanuts are the perfect addition to this spicy, savoury Kung Pao sauce!

5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare15 mins
Cook15 mins
Total time30 mins

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500g skinless and boneless chicken thighs
2 tbsp Amoy Light Soy Sauce
1 tsp dried chilli flakes
2 tbsp cornflour
1 tbsp Vegetable oil
20g fresh root ginger, finely chopped
1 garlic clove, chopped
1 red pepper
6 salad onions, cut into 4cm lengths
50g roasted peanuts, plus extra to serve
1 tsp Sichuan peppercorns, toasted and crushed

KUNG PAO SAUCE

2 tbsp dark soy sauce
2 tbsp shaoxing rice wine
1 tbsp rice wine vinegar
2 tsp caster sugar

Slice the chicken into 2cm pieces, put in a medium bowl and mix with the soy sauce and chilli flakes. Sprinkle over the cornfl our and stir to coat. In another small bowl, mix all the kung pao sauce ingredients with 1 tbsp water.
Heat a wok, add 1 tsp oil and fry the ginger and garlic for about 1 minute until golden, then tip into a bowl. Put the remaining 2 tsp oil in the wok and brown the chicken for 6-7 minutes until golden. Add the pepper, salad onions, peanuts, crushed peppercorns and ginger and garlic. Stir-fry for 1 minute, then pour in the sauce. Cook for 2 minutes until the sauce is sticky. Serve with the steamed rice and extra peanuts.

Typical values per serving when made using specific products in recipe