adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kung pao chicken fried rice recipe
0 Likes
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Savory chicken with crunchy peanuts and spicy chili.
Ingredients:
  • 2 x 250g packet microwave long-grain white rice
  • 36.80 gm vegetable oil
  • 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  • 2 red capsicums, deseeded, cut into 2cm pieces
  • 2 long fresh red chillies, sliced
  • 80g (1/2 cup) salted peanuts
  • 1 x 145g packet Ready Sauce for Kung Pao Chicken
  • 20.00 ml finely grated fresh ginger
  • 5 green shallots, shredded
Instructions:
  • Cook the rice according to the package instructions. Then, set it aside.
  • 1. In a large frying pan over high heat, heat oil until shimmering. 2. Add chicken and sauté until golden brown, about 7 minutes. 3. Transfer chicken to a plate and set aside. 4. To the same pan, add capsicum, chili, and peanuts. 5. Cook, stirring frequently, until capsicum is slightly softened, about 3 minutes.
  • Turn the heat down to medium. Put the chicken back in the pan, then pour in the kung pao sauce, ginger, 80ml (1/3 cup) water, rice, and half of the shallot. Mix everything together well. Let it cook for 6 minutes, stirring occasionally until everything is heated through. Sprinkle the remaining shallot on top before serving.

Similar Recipes