zoom Kung Pao chicken with peanuts

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    Kung Pao chicken with peanuts

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    Kung Pao chicken with peanuts

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    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, chopped into 2cm pieces
    6 salad onions, cut into 4cm lengths
    50g roasted peanuts, plus extra to serve
    1 tsp Sichuan peppercorns, toasted and crushed
    steamed rice, to serve

    2 tbsp dark soy sauce
    2 tbsp Shaoxing rice wine
    1 tbsp rice wine vinegar
    2 tsp caster sugar


    1. 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.

    2. 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. 

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