Kung Pao Chicken

Ingredients

• 500g chicken breast, diced into 2cm cubes
• 100g roasted peanuts
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 3 dried red chillies (optional)
• 2 spring onions, chopped
• 2 tablespoons cooking oil
• 1 tablespoon sesame oil

Instructions

1. Mix soy sauce, rice vinegar, sugar, and cornstarch water in a small bowl. Set aside.
2. Heat cooking oil in a wok over high heat.
3. Add dried chillies and stir for 10 seconds (skip for milder version).
4. Add chicken cubes. Stir-fry for 4–5 minutes until cooked through and lightly browned.
5. Add garlic and ginger. Stir for 30 seconds.
6. Pour in the sauce mixture. Stir until it thickens and coats the chicken — about 1 minute.
7. Add peanuts and spring onions. Toss quickly.
8. Drizzle with sesame oil. Serve with steamed rice.

Tips for Helpers

• Have everything chopped and measured before you start cooking — this dish is very fast.
• Remove dried chillies before serving if family does not like biting into them.
• Peanuts go in last so they stay crunchy.

Ingredient Substitutions

• Use cashew nuts instead of peanuts.
• Use prawns instead of chicken for a variation.

Related Recipes

• Mapo Tofu
• Sweet and Sour Pork
• Chicken Fried Rice
• Dan Dan Noodles

Related Guides

• How Families Organise Meals With an Ayi in China
• Common Meals Helpers Can Cook for Families

Related Meal Plans

• Chinese Family Meal Plan
• Quick Weeknight Meal Plan