1 x Marion’s Kitchen Kung Pao, which includes:
– KUNG PAO SAUCE
– PEANUTS
– DRIED CHILIES
– BABY CORN
2 tbsp vegetable oil
500g (1 lb) chicken breast, cut into roughly ½” cubes
1 red pepper, seeded and diced
¼ cup scallions
Heat 1 tbsp oil in a large skillet or wok over high heat. Add DRIED CHILIES and stir-fry for 30 seconds. Add chicken and stir-fry until just cooked through. Transfer to a plate and set aside for step 4.
Open up the BABY CORN pouch and drain away the liquid. Rinse the baby corn pieces and set aside until 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.
Now add your chicken 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
