Kung Pao Chicken with Asian Greens

This is adapted from Mindfood Magazine and is a great weekday meal to whip up.

serves 4
takes 40 minutes
  • 800g free range chicken thigh fillets, cut into 3cm pieces
  • 2 tbsp Shaoxing wine or white wine
  • 1 tbsp balsamic vinegar, 1 tbsp rice wine vinegar, 1 tbsp water - mix together or you can use Chinese black vinegar
  • 2 tbsp soy sauce
  • 2 tsp freshly ground black peppercorns
  • 2 tsp sesame oil or vegetable oil
  • 1/4 - 1/2 tsp chilli flakes (depends how hot you like it)
  • 2 garlic gloves, minced
  • 1 tbsp cornflour
  • 1/4 cup chicken stock
  • 1 tbsp peanut oil or other suitable cooking oil
  • 4 spring onions, cut into 5cm pieces
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 2 bunches baby bok choy, sliced lengthways
  • toasted sesame seeds (optional)
  • 1/3 cup dried roasted peanuts (optional)
  • rice to serve
  1. Combine chicken, wine, vinegar mix, soy sauce, pepper, sesame
    oil, chilli flakes & garlic in a large bowl. Cover with plastic wrap & refrigerate for 30 minutes.
  2. Drain chicken from marinade, reserving marinade. Add cornflour & chicken stock to marinade & mix together.
  3. Heat half the oil in a wok over a high heat and cook chicken in batches, searing on all sides. Remove and set aside (it should still be pink in the middle as you will add it back to the pan).
  4. Add spring onions & ginger to wok and stir fry for 1 minute. Return chicken, add marinade & stir fry for 3 minutes or until the sauce boils and thickens. Place in serving bowls.
  5. Add boy choy to wok and stir fry until just wilted.
  6. Serve with chicken, peanuts, rice and a sprinkle of sesame seeds. Qǐng xiǎngyòng!


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