Atlas Masterclass

Kung Pow Chicken



1. Marinated chicken

2. Kung Pao sauce

3. Chilli powder

4. Rice

5. Capsicum

6. Mixed Asian mushrooms

7. Cashew nuts

8. Spring onion



1. Medium sized pot

2. Medium sized pan

3. Chopping board

4. Knife

5. Oil (vegetable or grape seed)



  1. Bring a medium pot of water to the boil. Wash the rice three times to remove the starch. Place the rice in the boiling water and boil for 8 minutes. When cooked strain through a colander. Fluff with a fork and set aside.

  2. While the rice is cooking place a pan over a medium heat. Use a splash of your preferred oil and add the chicken. The chicken is coated in a corn starch which will create a crisp layer as it begins to cook.

  3. Give the spring onions a quick rinse under cold water then separate the whites from the green tops. Slice the whites of the onion on an angle lengthwise. Set these aside as you will need them later. Using a knife cut a slit along one side of the green leaves of the spring onion. Open them up, stack them and roll the leaves up. Slice them as thinly as possible and set aside to use as garnish.

  4. Halve the mushrooms and cut the capsicum into large chunks. Pull the enoki mushrooms apart.

  5. Once the chicken is crisp, add the mushrooms (except the enoki) and capsicum to the pan with the chicken. Cook for a couple of minutes then add most of the cashews (reserve some for garnish). Cook until vegetables blister.  Add enoki mushrooms and sliced spring onion whites, toss briefly to soften then add the Kung Pao sauce. Coat chicken and vegetables in the sauce.

  6. To plate up, divide the rice between bowls. Top with Kung Pow chicken, remaining cashews, shredded spring onion and a sprinkle of provided chilli powder.


For downloadable pdf version, click here.