Kung Pao Chicken with Rice
SERVES
3-4
PREPARATION
15-20 mins
COOKING
20 mins
Ingredients
- K&N’s Tender Pops - 25-28 pieces
- Oil - ¼ cup
- Garlic - 1 tbsp; chopped
- Ginger - 1 tbsp; chopped
- Dried red chilies - ½ cup; whole
- Capsicum - 1 cup; cut in cubes
- Onion - 1 cup; cut in cubes
- Dark soy sauce - 1 tbsp
- Light soy sauce - 1 tbsp
- Oyster sauce - 1 tbsp
- Vinegar - 1 tbsp
- Black pepper powder - 1 tsp
- Water - ½ cup
- Chicken stock cube - 1
- Slurry (3 tbsp corn flour dissolved in ½ cup water) - ½ cup
- Peanuts - ¼ cup; roasted
- Green onion - ½ cup; chopped
Method
In a pan, heat oil and add ginger and garlic and cook for a minute.
Add dried red chilies, capsicum, onion and cook for 1-2 minutes on high heat.
Add dark soy sauce, light soy sauce, oyster sauce, vinegar, black pepper powder and mix well.
Add water, chicken stock cube and cook until it dissolves.
Fry K&N’s Tender pops as per instructions on label and add to sauce. Toss well.
Add slurry and mix well. Add roasted peanuts, green onions and cook for a minute.
Kung Pao Chicken is ready. Serve with Rice.
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Ingredients
Method
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