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Kung Pao Chicken

Sichuan-style stir-fry with tender chicken, peanuts, dried chillies and a tangy-sweet glaze, over brown rice. Better than takeaway, and leaner.

Prep
10 min
Cook
10 min
Serves
2
Level
medium
Log this meal Cooking mode
Kung pao chicken with peanuts, dried chillies and scallion pieces, with a bowl of rice (cropped)

Photo: N509FZ · CC BY-SA 4.0

Method

  1. 1

    Cook the brown rice.

    25 min
  2. 2

    Toss the chicken with 1 tsp each of soy sauce and cornflour. Mix the rest of the soy, the vinegar, sugar, cornflour and 3 tbsp water into a sauce.

  3. 3

    Heat the oil in a wok and fry the chillies and Sichuan pepper for 15 seconds until fragrant but not burnt.

  4. 4

    Add the chicken and stir-fry over high heat until golden, then add the pepper and celery.

    5 min
  5. 5

    Pour in the sauce and toss until glossy. Add the peanuts and spring onions and serve over the rice.

    1 min

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • BETTER THAN TAKEOUT - Kung Pao Chicken Recipe

    Souped Up Recipes · YouTube

  • 🤤 Dad's ADDICTIVE Kung Pao Chicken (宮保雞丁)

    Made With Lau · YouTube

Substitutions

  • Vegetarian: use pressed tofu or seitan.
  • Swap peanuts for cashews (similar macros).
  • Use white rice if you prefer — about the same calories, less fibre.

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