Easy chicken kung pao

    30 min

    Don't be put off by my photography. . . sorry! No fussy prep, and as good as any I have had from a takeaway. The sauce is easily adapted for a vegetarian option if you want. Use up any bits you have in the fridge for colour and variation! Officially my daughter's favourite meal now. It's gluten free if you use GF soy sauce and serve over rice.


    9 people made this

    Serves: 4 

    • 500g chicken breast fillets, cut into pieces
    • 2 medium onions, sliced or chopped
    • 15ml sesame oil
    • 60ml white wine
    • 60ml soy sauce
    • 200ml water
    • 2 teaspoons chilli flakes
    • 10ml white (or white wine) vinegar
    • 4 teaspoons dark brown soft sugar
    • 1 pepper, any colour
    • 1/2 teaspoon garlic powder
    • 1 small tin water chestnuts (optional)
    • 100g peanuts or cashew nuts
    • cornflour to thicken

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Fry chicken and onions in sesame oil over low heat for a few minutes. Brown them if you like (I don't), to stop the chicken breaking up.
    2. Add everything else in, except cornflour (or leave something out - it is a very flexible dish). Simmer with lid on over very low heat for 25 minutes, stirring occasionally.
    3. Add a couple of teaspoons of cornflour to water and mix. Add to the sauce to thicken as much as you like. (I like it to coat the noodles, not drain to the plate).
    4. Serve over noodles (or rice if you prefer) or stir the noodles into the sauce if your pan is big enough, then serve.


    Don't let the photo put you off, the taste is worth the very little effort that you will put into this. :-)

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    Reviews in English (1)


    excellent just as good as takeaway will be doing it again lust  -  11 Jan 2014