Kung pao chicken with bok choi

    40 min

    This version of the popular Chinese kung pao chicken is packed with bok choi, ginger, red chilli peppers and peanuts. Serve on top of brown rice.

    4 people made this

    Serves: 4 

    • 5 teaspoons reduced salt soy sauce, divided
    • 2 teaspoons dry sherry
    • 2 teaspoons toasted sesame oil
    • 450g boneless, skinless chicken breasts, cubed
    • 3 tablespoons water
    • 2 tablespoons rice vinegar
    • 1 tablespoon sugar
    • 1 teaspoon cornflour
    • 4 teaspoons rapeseed oil
    • 4 dried red chilli peppers, seeded, broken into small pieces
    • 4 spring onions, thinly sliced
    • 150g coarsely chopped bok choi
    • 2 teaspoons grated fresh ginger
    • 40g chopped, dry-roasted peanuts
    • 250g hot cooked brown rice

    Prep:20min  ›  Cook:10min  ›  Extra time:10min marinating  ›  Ready in:40min 

    1. Stir together 2 teaspoons soy sauce, sherry and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature for 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornflour and remaining 3 teaspoons soy sauce; set aside.
    2. Heat 2 teaspoons rapeseed oil in a large pan over medium-high heat. Stir fry chicken until nearly cooked through, about 5 minutes. Transfer chicken to a plate. Add chilli peppers, spring onions and remaining 2 teaspoons rapeseed oil to pan; stir fry for 1 minute. Add bok choi and ginger; stir fry 1 minute more. Add chicken and soy sauce mixture; cook until simmering. Sprinkle with peanuts and serve with rice.

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