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£4.76 each est.Price per unit
£8.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Slice the chicken into 2cm pieces, put in a medium bowl and mix with the soy sauce and chilli flakes. Sprinkle over the cornfl our and stir to coat. In another small bowl, mix all the kung pao sauce ingredients with 1 tbsp water.
Heat a wok, add 1 tsp oil and fry the ginger and garlic for about 1 minute until golden, then tip into a bowl. Put the remaining 2 tsp oil in the wok and brown the chicken for 6-7 minutes until golden. Add the pepper, salad onions, peanuts, crushed peppercorns and ginger and garlic. Stir-fry for 1 minute, then pour in the sauce. Cook for 2 minutes until the sauce is sticky. Serve with the steamed rice and extra peanuts.
Typical values per serving when made using specific products in recipe
Energy | 2,516kJ/ 613kcals |
---|---|
Fat | 16.6g |
Saturated Fat | 3.1g |
Carbohydrates | 75.9g |
Sugars | 8.5g |
Fibre | 4.2g |
Protein | 38.1g |
Salt | 2.63g |
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