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
Chicken Stock Pot
Bring out the goodness of a home cooked chicken meal by melting in one the Knorr Chicken StockPots into your dish. View details
- 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.
