Crunchy peanuts are the perfect addition to this spicy, savoury Kung Pao sauce!
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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 |
Book a slot to see product availability
To view what's in stock at your nearest Waitrose & Partners store, please book a slot
