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Ingredients
500g skinless and boneless chicken thighs
2 tbsp Amoy Light Soy Sauce
1 tsp dried chilli flakes
2 tbsp cornflour
1 tbsp Vegetable oil
20g fresh root ginger, finely chopped
1 garlic clove, chopped
1 red pepper
6 salad onions, cut into 4cm lengths
50g roasted peanuts, plus extra to serve
1 tsp Sichuan peppercorns, toasted and crushed
KUNG PAO SAUCE
2 tbsp dark soy sauce
2 tbsp shaoxing rice wine
1 tbsp rice wine vinegar
2 tsp caster sugar
Method
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.
Nutritional
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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