Crispy chicken strips, crunchy green beans, and piquanté peppers are marinated in a delicious sweet, salty, and spicy concoction before being poured over fluffy jasmine rice. Garnished with toasted peanuts, spring onion greens, and Banhoek’s chilli oil. Balance and flavour are the names of the game in this amazing dish!
Kung Pao Chicken
Kung Pao Chicken
with steamed jasmine rice & green beans
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Banhoek Chilli Oil Sachets
- Chicken
- Cornflour
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Green Beans
- Jasmine Rice
- Kung Pao Sauce
- Onion
- Onions
- Peanuts
- Piquanté Peppers
- Spring Onion/s
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
FLUFFY RICE
Rinse the rice and place it in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside.
CRISPY Chicken
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the Cornflour in a bowl and season. Coat the chicken in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. Shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside.
CHARRED GREENS
Return the pan to medium-high heat with a drizzle of oil (if necessary). Fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside. Finely slice the spring Onion/s, keeping the white & green parts separate.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Onions until browned, 4-5 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and the spring onion whites. Fry for 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener (to taste), and 1 [2]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the Chicken, the green beans, and the peppers until heated, 2-3 minutes. Season, remove from the heat, and set aside.
GRAB THE PLATES
Serve up a glorious bed of steaming rice and top with the saucy Chicken and beans. Drizzle with any remaining pan juices. Scatter over the nuts and the spring onion greens, and finish with drizzles of chilli oil (to taste).
FLUFFY RICE
Rinse the rice and place it in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside.
CRISPY Chicken
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the Cornflour in a bowl and season. Coat the chicken in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. Shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside.
CHARRED GREENS
Return the pan to medium-high heat with a drizzle of oil (if necessary). Fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside. Finely slice the spring Onion/s, keeping the white & green parts separate.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Onions until browned, 4-5 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and the spring onion whites. Fry for 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener (to taste), and 1 [2]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the Chicken, the green beans, and the peppers until heated, 2-3 minutes. Season, remove from the heat, and set aside.
GRAB THE PLATES
Serve up a glorious bed of steaming rice and top with the saucy Chicken and beans. Drizzle with any remaining pan juices. Scatter over the nuts and the spring onion greens, and finish with drizzles of chilli oil (to taste).
FLUFFY RICE
Rinse the rice and place it in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside.
CRISPY Chicken
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the Cornflour in a bowl and season. Coat the chicken in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. Shallow-fry the floured chicken in batches until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside.
CHARRED GREENS
Return the pan to medium-high heat with a drizzle of oil (if necessary). Fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Onions until browned, 5-6 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and the spring onion whites. Fry for 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener (to taste), and 3 [4]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the Chicken, the green beans, and the peppers until heated, 2-3 minutes. Season, remove from the heat, and set aside.
GRAB THE PLATES
Serve up a glorious bed of steaming rice and top with the saucy Chicken and beans. Drizzle with any remaining pan juices. Scatter over the nuts and the spring onion greens, and finish with drizzles of chilli oil (to taste).
FLUFFY RICE
Rinse the rice and place it in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
GOLDEN Peanuts
Place the Peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside.
CRISPY Chicken
Pat the Chicken dry with paper towel and cut into bite-sized pieces. Place the Cornflour in a bowl and season. Coat the chicken in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. Shallow-fry the floured chicken in batches until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside.
CHARRED GREENS
Return the pan to medium-high heat with a drizzle of oil (if necessary). Fry the green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
KUNG PAO SAUCE
Return the pan to medium heat with a drizzle of oil. Fry the Onions until browned, 5-6 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and the spring onion whites. Fry for 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener (to taste), and 3 [4]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds.
ALL TOGETHER NOW!
When the sauce is done, toss through the Chicken, the green beans, and the peppers until heated, 2-3 minutes. Season, remove from the heat, and set aside.
GRAB THE PLATES
Serve up a glorious bed of steaming rice and top with the saucy Chicken and beans. Drizzle with any remaining pan juices. Scatter over the nuts and the spring onion greens, and finish with drizzles of chilli oil (to taste).
Frequently Asked Questions
What is the preparation time for Kung Pao Chicken?
The preparation time for Kung Pao Chicken with steamed jasmine rice & green beans is between 25 and 40 minutes.
What is the total time required to make Kung Pao Chicken with steamed jasmine rice & green beans?
The total time required to make Kung Pao Chicken with steamed jasmine rice & green beans is between 40 and 55 minutes.
How many servings does Kung Pao Chicken provide?
4 servings
What are the main ingredients in Kung Pao Chicken?
Banhoek Chilli Oil Sachets, Chicken, Cornflour, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Beans, Jasmine Rice, Kung Pao Sauce, Onion, Onions, Peanuts, Piquanté Peppers, Spring Onion/s, Spring Onions
What is the nutritional information of Kung Pao Chicken?
Calories: 955, Carbs: 118 grams, Fat: grams, Protein: 52.1 grams, Sugar: 15.3 grams, Salt: 699 grams
How do I prepare Kung Pao Chicken?
CRISPY CHICKEN: Pat the chicken dry with paper towel and cut into bite-sized pieces. Place the cornflour in a bowl and season. Coat the chicken in the flour, dusting off any excess before transferring to a plate. Return the pan to medium-high heat with enough oil to cover the base. Shallow-fry the floured chicken until crispy and cooked through, 1-2 minutes. Remove and drain on paper towel. Season while hot and set aside. ALL TOGETHER NOW!: When the sauce is done, toss through the chicken, the green beans, and the peppers until heated, 2-3 minutes. Season, remove from the heat, and set aside. KUNG PAO SAUCE: Return the pan to medium heat with a drizzle of oil. Fry the onions until browned, 4-5 minutes (shifting constantly). Add the garlic, the ginger, and fry until fragrant, 1-2 minutes (shifting constantly). Add the chilli (to taste), and the spring onion whites. Fry for 1-2 minutes (shifting constantly). Pour in the Kung Pao sauce, a sweetener (to taste), and 1 [2]|#7DA0D7 tbsp of water. Simmer until reduced, 30-60 seconds. GRAB THE PLATES: Serve up a glorious bed of steaming rice and top with the saucy chicken and beans. Drizzle with any remaining pan juices. Scatter over the nuts and the spring onion greens, and finish with drizzles of chilli oil (to taste). GOLDEN PEANUTS: Place the peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan, roughly chop and set aside. CHARRED GREENS: Return the pan to medium-high heat with a drizzle of oil (if necessary). Fry the green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside. Finely slice the spring onion/s, keeping the white & green parts separate. FLUFFY RICE: Rinse the rice and place it in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Kung Pao Chicken?
Banhoek Chilli Oil Sachets, Chicken, Cornflour, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chilli, Fresh Chillies, Fresh Ginger, Garlic Clove, Garlic Cloves, Green Beans, Jasmine Rice, Kung Pao Sauce, Onion, Onions, Peanuts, Piquanté Peppers, Spring Onion/s, Spring Onions
How many calories does Kung Pao Chicken have?
955 calories
How much fat content does Kung Pao Chicken have?
grams
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