Chinese dinner
Kung Pao Chicken
Sticky, tingly, sweet-and-sour chicken with crunchy peanuts and dried chillies. Faster than ordering takeaway, and tastier too.
Jump to recipe
- 20 min · Quick
- Confident
- Hot spice
- Serves 2
- Hob
High proteinDairy freeHigh proteinHotCrunchyFamily favoriteOne pot
Contains: Soy, Wheat, Peanuts. Always check ingredient labels.
Why you'll love it
- Ready in about 20 minutes
- Crunchy
- Family favorite
- One pot
Fits your table
Eating solo
Halve the quantities or keep a portion for tomorrow's lunch.
For two
Written for 2 — just right for two.
With kids
Hold back the heat and add it at the table for grown-ups.
Swaps
Use the serving selector above to scale it for more people.
Ingredients
2 servings
- Chicken thigh fillets, diced300 g
- Soy sauce3 tbsp
- Chinkiang black vinegar or rice vinegar1 tbsp
- Sugar1 tbsp
- Cornstarch2 tsp
- Dried red chillies6 whole
- Sichuan peppercorns (optional)0.5 tsp
- Roasted peanuts40 g
- Spring onions, cut into lengths3 whole
- Garlic and ginger, minced1 tbsp
- Jasmine rice140 g
Steps
Storage & leftovers
Keep leftovers covered in the fridge for up to 2 days and reheat until piping hot.
Nutrition
This dinner leans high protein. We don't publish calorie numbers until they're calculated from real data.
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