Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 160grams almonds
- 3tablespoons sesame oil
- 1tablespoons paprika
- 800grams chicken breasts, diced
- 4tablespoons soy sauce
- 2tablespoons hoisin sauce
- 1tablespoons rice wine vinegar
- 1tablespoons brown sugar
- 3/4 cup chicken stock
- 1teaspoons cornstarch
- 1 medium red capsicum, de-seeded and sliced
- 1 medium yellow capsicum, de-seeded and sliced
Description
This Kung Pao chicken recipe is packed with intense smoky Asian flavours and is a quick and easy to make midweek meal that the whole family will devour.
Method
Step 1 of 9
Pre-heat the oven to 180°C.
Step 2 of 9
In a bowl, combine the almonds with 1 tablespoon of sesame oil and the paprika and then roast in the oven on a baking tray for 20 minutes.
Step 3 of 9
Combine the diced chicken in a bowl with the soy, hoisin, vinegar, sugar, stock and cornstarch.
Step 4 of 9
Combine all ingredients together well and allow to marinate for 15 minutes in the fridge.
Step 5 of 9
Heat up large non-stick pan to a medium heat and then add the sesame oil.
Step 6 of 9
Fry the capsicum for 3 minutes while tossing.
Step 7 of 9
Remove the chicken and sauce from the fridge and empty into the pan and bring to the boil.
Step 8 of 9
Once boiled, reduce heat and allow to simmer for 15 minutes.
Step 9 of 9
Once the sauce has started to reduce, remove from the heat and serve garnished with smoked almonds with a choice of condiments.
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