KUNG PAO CHICKEN, PEANUTS AND CAPSICUM STIR-FRY

Variations of this dish can be found in all good Chinese restaurants. Packed full of spice and big on flavour, this recipe uses free range chicken breasts, fresh peanuts to toast and a mild Chinese Szechuan spice mix.

30 Minutes. Free Range. 

Serves 2.

Ingredients
2 x 180g (free range) chicken breast
1/3 cup raw peanuts
1.5 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 tablespoon honey
2 garlic cloves
2cm ginger
1 tablespoon Szechuan seasoning
3 spring onions
1 green capsicum
3/4 cup long grain rice

Cook rice
Using absorption method, cook rice. Place in saucepan with 1.5 cups cold water. Bring to the boil until the liquid has absorbed. Cover pot with lid, remove from heat and set aside, minimum of 15 minutes.   

Prepare chicken & vegetables
Cut chicken into bite sized pieces. Place chicken in a bowl and season with a drizzle of olive oil, salt and pepper. Cut capsicum into 2cm cubes and the spring onions into 2cm pieces. Crush garlic, peel and grate ginger.

Make stir-fry
Heat a wok or non-stick frying pan to high heat with a drizzle of olive oil. Add chicken and szechuan seasoning and cook for 4 - 5 minutes. Remove from pan. Using the same pan, add the garlic, ginger, capsicum and spring onions. Stir-fry for 2 - 3 minutes. Next, add the chicken, peanuts and premixed sauce back to the pan and mix well. Remove from heat.

To serve
Plate rice with chicken on top. Spoon over any remaining sauce from the pan. 

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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July 21, 2016 by Timothy Ryder
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