Mains
Kung Pao Chicken
宮保雞丁
Wok: 10 minutes, then peanuts and chilli for 3 more
In the pack
- ◆Chicken
- ◆peppers
- ◆spring onion
- ◆Kung Pao sauce
You'll need
- ◆Roasted peanuts
- ◆dried chillies
- ◆1 tbsp oil
The method
- 1
Heat a wok with a tablespoon of oil until it just smokes.
- 2
Add the chicken and sauce and stir fry for 10 minutes.
Timer 10:00 - 3
Throw in the peanuts and dried chillies and stir fry 3 minutes more.
Timer 3:00 - 4
Serve immediately with steamed rice.
Did you know
Kung Pao is named after a 19th-century provincial governor — the title 宮保 was his rank, not a cooking style.
Allergens
Contains peanuts, soy, gluten, sesame. Ingredients and allergens are listed per dish, but our meals are prepared in a commercial kitchen that also processes fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin and sulphites — we cannot guarantee any dish is free of them.
Keeping it
Refrigerate at 4°C and cook within three days. Meals freeze for up to three months; once thawed at 4°C, cook or reheat to 70°C and eat within 24 hours.