Kung pao chicken

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Old 23-Oct-2011
Kung pao chicken

DISH Main Courses

Serves 4

Prep time: 20 mins
Cooking time: 30 mins
For kung pao sauce

300g each, hoisin sauce and oyster sauce
500ml water
45g chilli oil
white pepper and salt, to taste
150ml peanut oil

For kung pao chicken
150ml rice bran oil
12 dry red chillies
720g chicken breast, diced
100g each, red onions and carrots, chopped
75g bok choy (white part), chopped
60g bamboo shoots, diced
100g each, straw mushrooms and red bell pepper, chopped
300ml chicken stock
175g cashew nuts, toasted/coriander leaves, to serve

1. In a pan, mix the kung pao sauce ingredients. Bring to a boil, then simmer for 25 mins. Set aside to cool.

2. Heat oil in a wok and brown chillies. Add chicken, cook for 2 mins. Add vegetables, cook for 20 seconds and deglaze with chicken stock. Add kung pao sauce. Cook for 20 seconds. Serve with cashew nuts and/or coriander.

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