Kung Pao Chicken With Asian Greens


Kung Pao Chicken With Asian Greens
A staple of westernised Chinese cuisine, this spicy flavour-packed chicken dish hails from the Sichuan province.

Serves 4

800g chicken thigh fillets, cut into 3cm pieces

2 tbsp Shaoxing wine

2 tbsp Chinese black vinegar

2 tbsp light soy sauce

2 tsp ground Sichuan pepper

2 tsp sesame oil

4 dried chillies

2 garlic cloves, thinly sliced

1 tbsp cornflour

¼ cup chicken stock

1 tbsp peanut oil

4 spring onions, cut in 5cm pieces

5cm piece ginger, peeled, cut into matchsticks

1 bunch baby bok choy, sliced lengthways

1 bunch baby choy sum

1 bunch Chinese water spinach

steamed jasmine rice, to serve

toasted sesame seeds, optional

Combine chicken, wine, vinegar, soy sauce, Sichuan pepper, sesame oil, chillies and garlic in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.

Drain chicken from marinade, reserve marinade. Add cornflour and chicken stock to marinade and stir.

Heat half the peanut oil in a wok over high heat until just smoking. Add a quarter of the chicken and stir-fry for 2-3 minutes or until cooked through. Repeat in batches.

Add spring onion and ginger to wok and stir-fry for 1 minute. Return chicken, add marinade and stir-fry for 3 minutes or until sauce boils and thickens. Place in serving bowls.

Add bok choy, choy sum and water spinach to wok. Stir-fry until just wilted. Serve with chicken and jasmine rice. Sprinkle with toasted seeds.


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