fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Kung Pao Chicken

Share on facebook
Share on twitter
Share on pinterest
Share on email
Share on print
PRINT THIS

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.

PREP TIME

15 minutes

COOK TIME

10 minutes

SERVES

4

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)

Steps

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!

Note Icon

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.

Tags:

APPEARS IN THESE

Collections

Popular on Marion's Kitchen