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Kung Pao Chicken

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Chicken Stock Pot
  • 2 tbsp reduced salt soy sauce
  • 1 tbsp tomato puree
  • 1 tsp caster sugar
  • 1 tsp cornflour
  • 400 grams chicken breast fillets skinless, diced
  • 1 tbsp sunflower oil
  • 1 clove garlic, crushed
  • 2 cm piece root ginger, finely grated
  • 3 large whole dried chillies, finely chopped
  • 300 grams canned water chestnuts, drained and chopped
  • 20 ml rice wine vinegar
  • 60 grams dry-roasted peanuts

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

312kcal

Energy (kJ)

1310kJ

Protein (g)

27.2g

Carbohydrate incl. fibre (g)

20.2g

Carbohydrate excl. fibre (g)

17.1g

Sugar (g)

8.7g

Fibre (g)

3.1g

Fat (g)

14.3g

Saturated fat (g)

2.1g

Unsaturated fat (g)

10.4g

Monounsaturated fat (g)

6.4g

Polyunsaturated fat (g)

3.9g

Trans fat (g)

0.0g

Cholesterol (mg)

64mg

Sodium (mg)

902mg

Salt (g)

2.25g

Vitamin A (IU)

1638IU

Vitamin C (mg)

3.7mg

Calcium (mg)

19mg

Iron (mg)

1.31mg

Potassium (mg)

702mg

Total

1248kcal

5240kJ

109.0g

80.9g

68.3g

34.8g

12.6g

57.0g

8.2g

41.4g

25.7g

15.7g

0.1g

257mg

3607mg

9.01g

6554IU

15.0mg

78mg

5.23mg

2806mg


  • 1 To make the marinade, dissolve the Knorr Chicken Stock Pot in 2 tablespoons of boiling water. Add the soy sauce, tomato puree, sugar and cornflour.
  • 2 Add the diced chicken to the marinade and coat well.
  • 3 Heat oil in a wok or large frying pan over high heat. Add the chicken pieces and cook for 8 minutes, until starting to colour.
  • 4 Add the garlic, ginger, chillies, water chestnuts and rice wine vinegar and cook for a further 3 minutes, until garlic and ginger have softened and chicken is thoroughly cooked through. Add the roasted peanuts just before serving.