KUNG PAO CHICKEN

Servings: 2

Nutritional values per serving:

calories 383, protein 31.8g, fat 20.2g (saturated 3.9g), carbs 17.2g (sugar 9.5g), sodium 1.27g

INGREDIENTS

• 200g skinless, boneless chicken thighs, sliced into 2cm pieces
• 1 tbsp light soy sauce
• ½ tsp red chilli flakes, or to taste
• 1 tbsp cornflour
• 2 tsp vegetable or groundnut oil
• 1 clove of garlic, crushed
• 2 cm ginger, peeled & finely chopped
• ½ red bell pepper, diced
• 4 spring onions, sliced into 2cm pieces
• 20g roasted peanuts
• ½ tsp Sichuan peppercorns (or to taste), toasted and ground

For the Kung Pao sauce

• 1 tbsp dark soy sauce
• 1½ tsp rice wine vinegar or dry sherry
• 1 tbsp Shaoxing rice wine
• 1 tsp brown sugar
• 1½ tsp water

METHOD

• Mix all the Kung Pao sauce ingredients in a bowl. Set aside.
• Add the chicken, light soy sauce and chilli to a bowl and mix. Sprinkle over the cornflour and mix well. Set aside.
• Heat a wok or large frying pan on high heat. Add 1 teaspoon of oil and fry the garlic and ginger for a minute until lightly browned. Be careful not to burn the garlic as it will go bitter. Tip the garlic and ginger into a bowl and set aside.
• Add the remaining oil and stir fry the chicken for about 6 minutes, or until golden brown. Add the bell pepper, spring onions, peanuts, Sichuan pepper and the cooked garlic and ginger. Stir fry for another minute.
• Pour over the Kung Pao sauce and stir fry for another 2 minutes until the sauce is sticky.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food