A lot of bang for your buck – or rather, time spent in the kitchen. That's how we'd describe this Kung Pao recipe, suitable for anyone. The taste might remind you of Kung Pao from an Asian bistro, but this version has much fewer calories because it uses less fat. It is an ideal lunch or dinner for anyone watching what they eat.
Shop ingredients
Nutrition (1 serving)
- 443 kcal
- 52,3 g carbohydrates
- 6 g fats
- 44 g protein
Per 4 portions
- 500 g chicken breast
- 3 cloves garlic
- 1 tsp ginger
- 3 spring onions
- 1 chilli
- 1 red bell pepper
- 1 yellow bell pepper
- 3 tbsp amino sauces
- 1 tbsp maple syrup
- 1 tsp olive oil
- 3 tbsp water
- 1 tsp garlic granules
- 15 g cornflour
- 150 jasmine rice
- spring onion
- peanuts
Instructions
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First, make the sauce by mixing all the ingredients.
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Prepare the chicken and cut it to bite‑size pieces.
In a large pan, heat some oil and fry the chicken for 3‑4 minutes. Season with salt and pepper and take it off the heat.
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Heat new oil in the pan and fry chopped garlic, the green parts of spring onion, chilli pepper and grated ginger. Once golden, add the diced pepper. Fry for 4 more minutes, until the peppers are cooked and tender.
Add the chicken back to the pan, add the sauce and cook over medium heat. The cornstarch in the sauce should make it thicken up.
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Serve with jasmine rice, sprinkled with spring onion and roasted peanuts. Enjoy!
