Dinner · East asian

Kung pao chicken

Spicy stir-fried chicken with peanuts and dried chilies.

Serves
2
Prep
10 min
Cook
12 min
Total
22 min
  • High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
  • Dairy-free here means no milk, cheese, butter, yogurt or cream.
  • Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.

Ingredients

For 2 servings
  • 300 g chicken breast, cubed
  • 1 tbsp vegetable oil
  • 1 red bell pepper, diced
  • 4 dried red chilies
  • 2 garlic cloves, crushed
  • 1 tbsp fresh ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp cornstarch
  • 40 g roasted peanuts
  • 2 green onions, sliced

Method

  1. Toss the chicken with 1 teaspoon soy sauce and cornstarch.

  2. Heat the oil in a wok over high heat and stir-fry the chicken for 4 minutes, until browned, then remove.

  3. Add the bell pepper and dried chilies, and stir-fry for 2 minutes.

  4. Add the garlic and ginger, and cook for 30 seconds.

  5. Return the chicken to the wok with the remaining soy sauce and rice vinegar, and stir-fry for 2 minutes.

  6. Stir in the peanuts and green onions before serving.

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