Dinner · Advanced
Kung Pao Chicken
Chicken and crisp water chestnuts in a glossy soy–vinegar sauce; no peanuts are included in this version.
- Protein
- 39g
- Energy
- 412 kcal
- Carbs
- 28g
- Fat
- 15g
- Time
- 50 min
- Serves
- 3
What you need
Ingredients
Measured for 3 servings.
- 30 mlDry White Wine
- 30 mlSoy Sauce
- 30 mlSesame Seed Oil
- 16 gCorn Flour
- 30 mlWater
- 500 gChicken
- 6 gChilli Powder
- 5 mlRice Vinegar
- 12.5 gBrown Sugar
- 60 gSpring Onions
- 30 gGarlic Clove
- 220 gWater Chestnut
Make it
Method
Cut 500 g chicken into even pieces. Mix wine, soy sauce, vinegar, sugar and chilli; dissolve 16 g cornflour in the listed 30 ml cold water separately. Slice spring onions and garlic.
Heat sesame oil in a wide pan. Cook chicken in batches, then add garlic and water chestnuts; stir-fry 2–3 minutes until hot and crisp. Check chicken reaches 74°C in the centre.
Pour in the soy mixture; stir in the slurry and bubble 1–2 minutes until glossy. Fold in spring onions and divide into three portions.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 39g
- Carbs
- 28g
- Fat
- 15g
- Energy
- 412 kcal
