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Kung Pao Chicken

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

27.3g

Energy (kJ)

1325kJ

Energy (kcal)

316kcal

Carbohydrate incl. fibre (g)

21.0g

Carbohydrate excl. fibre (g)

17.8g

Sugar (g)

8.8g

Fibre (g)

3.2g

Fat (g)

14.3g

Saturated fat (g)

2.1g

Unsaturated fat (g)

10.6g

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)

4.0mg

Calcium (mg)

20mg

Iron (mg)

1.33mg

Potassium (mg)

721mg

Total

109.3g

5302kJ

1263kcal

84.2g

71.2g

35.1g

13.0g

57.2g

8.3g

42.2g

25.8g

15.7g

0.1g

257mg

3609mg

9.02g

6554IU

15.9mg

80mg

5.34mg

2884mg

  • 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
  • 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.

Little BIG difference tip