This Chinese-style favourite is so delicious, you won’t want to share it! Make it spicy by chopping the chillies before you add them, or leave them whole for a milder flavour.
1 x Marion’s Kitchen Kung Pao, which includes:
– KUNG PAO SAUCE
– 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)
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.
Open up the BABY CORN pouch and drain away the liquid. Rinse the baby corn pieces and set aside until step 4.
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 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.