Pete's Food Blog

9. Dec, 2021

Kung Pao Chicken

Ingredients:

4oo g chicken breast, cut into 2 cm chunks

1 tbl balsamic vinegar

1 tbl hoisin sauce here

1 tbl soy sauce

1 tbl water

1 tbl runny honey

1-2 tsp chilli flakes

1 tsp sichuan pepper corns

2 garlic cloves, crushed

1 tbl vegetable oil

2 spring onions, finely chopped for garnish

Serve with boiled brown rice

Method:

Brown the chicken pieces in a frying pan using the oil and a high temp.

Combine all the remaining ingredients, except the spring onions, to form a sauce.

Pour over the chicken and fry until the chicken is sticky and cooked through. (You may need to add a touch of water to prevent the pan from drying out).

Serve with plain boiled brown rice and spring onion garnish.