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#WFD – Kung Pao Chicken
This dish does contain peanuts so make sure not to make it for anyone who is allergic.
POLOKWANE – Kung Pao Chicken is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers.
Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving.
Kung Pao chicken is also a staple of westernized Chinese cuisine.
Ingredients
- 1 x KNORR Chicken Stock Pot
- 30ml light soy sauce
- 15ml tomato purée
- 5ml castor sugar
- 5ml corn flour
- 400g chicken breast, skinless and boneless, chopped
- 15ml sunflower oil
- 1 clove garlic, crushed
- 2cm piece ginger, finely grated
- 3 large dried chillies, whole
- 300g tin water chestnuts, drained and chopped (optional)
- 20ml rice wine vinegar
- 60g peanuts, roasted
Method
- To make the marinade, dissolve the Knorr Chicken Stock Pot in 2 tablespoons of boiling water. Add the soy sauce, tomato puree, sugar and corn flour.
- Add the chopped chicken to the marinade and coat well.
- Heat oil in a wok or large frying pan over high heat. Add the chicken pieces and cook for 8 minutes, until starting to colour.
- Add the garlic, ginger, whole chillies, water chestnuts and rice wine vinegar and cook for a further 3 minutes until garlic and ginger have softened and chicken is cooked through thoroughly. Add the roasted peanuts just before serving.
This recipe was provided by What’s for Dinner.
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