Kung Pao Chicken & Mushrooms

Kung Pao Chicken & Mushrooms
  • Serves: 4
  • Preparation: 20 minutes
  • Cooks In: 25 minutes
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Ingredients

600 g chicken thigh fillets, cut into 3cm pieces
200 g button mushrooms, large ones halved
2 tbsp peanut oil
1 red capsicum, chopped
1 yellow capsicum, chopped
8 whole dried chillies, deseeded (optional)
½ cup chopped roasted peanuts
Cooked jasmine rice, to serve
Marinade
4 green spring onions, plus extra sliced to garnish
½ small leek, white part finely chopped
¼ cup light soy sauce
2 tbsp Shaoxing wine (Chinese cooking wine)
1 tsp cornflour
2 cloves garlic, crushed
2 tsp finely grated fresh ginger
Sauce
2 tbsp dark soy sauce
1 ½ tbsp Chinese black vinegar (See Tip)
1 tbsp hoisin sauce
2 tsp white sugar
2 tsp cornflour
1 tsp ground Sichuan pepper (See Tip)

Method

1

To make marinade, finely chop white part of spring onion and place in a large bowl. Cut green part into 5cm lengths and set aside. Add remaining ingredients to bowl and mix well.

2

Combine chicken and 1 tablespoon of the marinade in a bowl and stir to coat. Add mushrooms to remaining marinade and stir to coat.

3

To make sauce, combine all ingredients in a jug with 2 tablespoons water and mix well.

4

Heat half the oil in a large wok over a high heat. Add chicken, in two batches. Stir-fry for 2–3 minutes, or until browned and just cooked through. Remove from wok.

5

Heat remaining oil in wok over high heat. Add mushrooms and capsicums. Stir-fry for 4–5 minutes, or until just tender. Add chillies and reserved spring onion. Stir-fry for 1 minute. Add chicken, peanuts and sauce mixture and stir-fry for a further 1–2 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat.

6

Serve over rice. Garnish with extra sliced spring onion.

TIPS:

  • Dried chillies can be replaced with 1 teaspoon dried chillies, if preferred. If you don’t like spice, omit chillies altogether. Or, if you are a chilli lover, don’t deseed the chillies.
  • Chinese black rice vinegar in available from some major supermarkets and Asian grocers.
  • Sichuan pepper is available from various grocers, gourmet food stores or online. You can replace with freshly cracked black pepper.

Ingredients

 600 g chicken thigh fillets, cut into 3cm pieces
 200 g button mushrooms, large ones halved
 2 tbsp peanut oil
 1 red capsicum, chopped
 1 yellow capsicum, chopped
 8 whole dried chillies, deseeded (optional)
 ½ cup chopped roasted peanuts
 Cooked jasmine rice, to serve
Marinade
 4 green spring onions, plus extra sliced to garnish
 ½ small leek, white part finely chopped
 ¼ cup light soy sauce
 2 tbsp Shaoxing wine (Chinese cooking wine)
 1 tsp cornflour
 2 cloves garlic, crushed
 2 tsp finely grated fresh ginger
Sauce
 2 tbsp dark soy sauce
 1 ½ tbsp Chinese black vinegar (See Tip)
 1 tbsp hoisin sauce
 2 tsp white sugar
 2 tsp cornflour
 1 tsp ground Sichuan pepper (See Tip)

Directions

1

To make marinade, finely chop white part of spring onion and place in a large bowl. Cut green part into 5cm lengths and set aside. Add remaining ingredients to bowl and mix well.

2

Combine chicken and 1 tablespoon of the marinade in a bowl and stir to coat. Add mushrooms to remaining marinade and stir to coat.

3

To make sauce, combine all ingredients in a jug with 2 tablespoons water and mix well.

4

Heat half the oil in a large wok over a high heat. Add chicken, in two batches. Stir-fry for 2–3 minutes, or until browned and just cooked through. Remove from wok.

5

Heat remaining oil in wok over high heat. Add mushrooms and capsicums. Stir-fry for 4–5 minutes, or until just tender. Add chillies and reserved spring onion. Stir-fry for 1 minute. Add chicken, peanuts and sauce mixture and stir-fry for a further 1–2 minutes, or until chicken is cooked through and sauce is thickened. Remove from heat.

6

Serve over rice. Garnish with extra sliced spring onion.

Kung Pao Chicken & Mushrooms

Tags:

 Asian, Chicken, Dinner

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