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

Ingredients
Cook

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