Kung Pao chicken is a famous Chinese dish made with chicken, peanuts, spicy red chilis, and a sweet kung pao sauce. This stir-fry comes together in less than 15 minutes and is better than any take-away.
1lb(500g)Chickencut into bite-size pieces
8piecesChinese bok choyor 2 sticks celery cut into pieces
Cover and leave to marinate for 30 mins to an hour.
Cut the bok choy in half - stalks and leaves separate - set aside.
In a wok or cast-iron skillet, heat the oil.
Add sliced onions, and saute for a minute.
Then, add the ginger, garlic, and chilies - saute 30 seconds.
Then, add the chicken and stir-fry on high for 2 minutes.
Add the stalks of the bok choy (as they take time to cook) - saute 2 minutes more.
Then, add the prepared sauce - stir-fry another minute.
Next, add the bok choy leaves - continue to stir-fry.
Sprinkle on the nuts - cashew or peanuts.
Taste and adjust seasoning, add salt as necessary.
Garnish with chopped cilantro.
Tips for making this Kung Pao chicken
Stir-fry is a quick dish so have all the ingredients ready before you begin to stir-fry
Prepare the sauce before you begin to stir-fry.
Cut the chicken into even bite-size pieces so they cook evenly
Heat the wok or skillet on high before you stir-fry. It's the cooking on high heat that enhances the flavor of stir-fry dishes
Bok choy stalks take longer to cook so we add them ahead of time. But they take not more than 2 to 3 minutes.
Add leaves at the last 2 minutes of cooking.
Similarly, add nuts at the end of cooking so they don't become soft.
If you don't have Sichuan peppercorns use black pepper powder.
Kung Pao chicken is supposed to be hot and spicy but you can reduce the number of spicy chilies or use a non-spicy variety
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you