China · Chicken · No. 065
Kung Pao-Style Chicken with Peanuts
A single portion of Chinese cooking, ready in 20 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Spicy
Method
- 1
Toss the chicken in the cornflour to coat.
- 2
Heat a splash of oil in a wok over high heat and stir-fry the chicken for 4–5 minutes until browned and cooked through.
- 3
Add the pepper, garlic and chilli flakes, and stir-fry for 2 minutes.
- 4
Pour in the soy sauce and vinegar, simmer for 1–2 minutes, then stir through the peanuts.
- 5
Taste and adjust the seasoning.
- 6
Serve over the rice.
