- 2 chicken thigh fillets
- 1 cashew sachet
- 1 5 spice starch blend sachet
- 1 Japanese rice sachet
- 1 light soy sachet
- 1 hoisin sachet
- 1 Chinese cooking wine sachet
- 1 capsicum
- 1 Chinese broccoli bunch
- 1 spring onion bunch
Pantry staples: Cooking oil
Allergens: Wheat, soy, garlic, onion, sesame, nuts (cashew)
Chef's note: Kung pao chicken is often found in the Sichuan Province of China.
1. Prepare the ingredients
Wash the vegetables. Roughly chop the capsicum. Cut the Chinese broccoli into 5cm pieces. Slice the spring onion. Cut the chicken into 2cm pieces.
2. Cook the rice
Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
3. Make the kung pao sauce
Combine the Chinese cooking wine, light soy and hoisin in a bowl and mix well.
4. Dust the chicken
In a separate bowl, add the five spice starch and the chicken and mix to coat.
5. Cook the kung pao chicken
Heat a splash of oil in a frying pan over medium heat. Add the chicken and cook for 7 minutes or until lightly browned on all sides and the chicken is almost cooked through.
6. Add the vegetables
Add the capsicum and cook for another minute. Add the Chinese broccoli and cashews and cook for a further 2 minutes.
7. Add the sauce
Pour in the sauce and cook for 2 minutes or until the sauce coats all the ingredients.
8. To serve
Divide the rice and kung pao chicken between serving plates and sprinkle with the spring onions.