Name: Kung pao chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: ½ cup hoisin sauce; 2 tablespoons oyster sauce; 2 tablespoons vegetable oil; 2 tablespoons hot water; 500 grams chicken thigh fillets, trimmed, sliced; 1 red capsicum, seeded, sliced; 6 green onions, thinly sliced diagonally; 1 tablespoon finely shredded ginger; 3 garlic cloves, crushed; ½ cup salted cashews; steamed rice, to serve; steamed chinese broccoli, to serve

Kung pao chicken

No need to order in!

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Kung Pao chicken is a highly addictive Chinese chicken stir-fry with the perfect combination of salty, sweet and spicy flavour!

Looking for more stir-fry recipes?

Ingredients

½ cup hoisin sauce

2 tablespoons oyster sauce

2 tablespoons vegetable oil

2 tablespoons hot water

500 grams chicken thigh fillets, trimmed, sliced

1 red capsicum, seeded, sliced

6 green onions, thinly sliced diagonally

1 tablespoon finely shredded ginger

3 garlic cloves, crushed

½ cup salted cashews

steamed rice, to serve

steamed chinese broccoli, to serve

Method

1.In a jug, combine hoisin and oyster sauces with hot water. Set aside.

2.In a wok or large frying pan, heat half oil on high. Stir-fry chicken in three batches, 2-3 minutes each, until golden. Transfer to a bowl.

3.Add capsicum, three-quarters of the green onion, ginger and garlic. Stir-fry 1 minute.

4.Return chicken to wok with sauce mixture. Stir-fry 1-2 minutes, until heated through.

5.Serve chicken on a bed of steamed rice topped with remaining green onion and cashews. Accompany with Chinese broccoli.

Women's Weekly Food

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Ingredients

Method

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