KUNG PAO CHICKEN

Kung Pao Chicken

KUNG PAO CHICKEN INGREDIENT KUNG PAO CHICKEN European Print This
Serves: 4
Nutrition facts: – calories – fat

Ingredients

1 x Marion’s Kitchen Kung Pao, which includes:

  • KUNG PAO SAUCE

  • PEANUTS

  • DRIED CHILIES

  • BABY CORN

2 tbsp vegetable oil

400g (about 1 lb) chicken, cut into ½” cubes

1 red capsicum (red pepper), seeded and diced

¼ cup sliced spring onions (scallions)

Instructions

STEP 1

Heat 1 tbsp oil in a large skillet or wok over high heat. Add DRIED CHILIES and stir-fry for 30 seconds. Add meat or seafood and stir-fry until just cooked through. Transfer to a plate and set aside for step 4.

STEP 2

Open up the BABY CORN pouch and drain away the liquid. Rinse the baby corn pieces and set aside until step 4.

STEP 3

Heat the remaining 1 tbsp oil in the same skillet or wok over high heat. Add PEANUTS, red pepper and baby corn and stir-fry for a minute.

STEP 4

Now add your meat or seafood back into the pan along with that tasty KUNG PAO SAUCE. Stir-fry until everything is evenly coated with the sauce. Remove from heat and toss through the sliced scallions. Time to chow down! Enjoy!

*Spice it how you like:

  • If you like it mild, keep the dried chilies whole or leave them out. If you like it hot, chop up the dried chilies before you add them.

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