Kung Pao Chicken

25 mins Serves 4 Add some spice to your dinner menu with this mouthwatering recipe for Kung Pao Chicken! #STARFineFoods Ingredients: 1 lb chicken STAR Natural Rice Vinegar 1 teaspoon of corn flour Soy sauce 2 spring onions with their stalks ½ red pepper 2 cloves of garlic, minced 1 teaspoon Sichuan peppercorns Dry chilies 2 teaspoons of sesame oil STAR Original Olive Oil Chive stalks 1 cup of chicken stock 1 teaspoon sugar ¼ cup peanuts Ginger, chopped Instructions:

Half an hour before start cooking, dice the chicken and place it in a bowl with soy sauce, rice vinegar and corn flour. Cover with cling wrap and leave it to soak in the fridge.

Peel and slice the spring onions. Chop the red pepper. Peel and slice the garlic and ginger (omit this if you are using ginger paste). Crush some Sichuan pepper and chili in a mortar.

Pour some STAR Extra Virgin Olive Oil in a wok or frying pan along with some of the crushed Sichuan pepper and chilies. When it is hot, toss in the chicken and fry it until golden on the outside but still tender inside. Set aside.

Add more oil and crushed Sichuan pepper and chili to the pan and stir fry the spring onion over medium-low heat together with the red pepper, ginger and garlic.

After 5 minutes, add back in the chicken, some sesame oil, soy sauce, chicken stock and sugar. Mix it well and increase cooking temperature.

Boil down the stock, add some peanuts and chopped chives.

Serve.

Kung Pao Chicken

Add some spice to your dinner menu with this mouthwatering recipe for Kung Pao Chicken! #STARFineFoods

Original Olive Oil

Pure olive oil made from fresh pressed olives with a milder flavor than Extra Virgin Olive Oil. A great everyday, all-purpose cooking oil. Perfect for sautéing and grilling or as a base for stews and sauces.

Learn More Buy Now

Natural Rice Vinegar

A delicate balance of smooth, sweet, salty and slightly acidic flavors that makes it perfect for Asian recipes, salads, fruits and rice. Using STAR Vinegars is a quick and easy way to enhance foods without adding extra calories, fat or salt.

Learn More Buy Now

Ingredients

  • 1 lb chicken
  • STAR Natural Rice Vinegar
  • 1 teaspoon of corn flour
  • Soy sauce
  • 2 spring onions with their stalks
  • ½ red pepper
  • 2 cloves of garlic, minced
  • 1 teaspoon Sichuan peppercorns
  • Dry chilies
  • 2 teaspoons of sesame oil
  • STAR Original Olive Oil
  • Chive stalks
  • 1 cup of chicken stock
  • 1 teaspoon sugar
  • ¼ cup peanuts
  • Ginger, chopped

Instructions

1

Half an hour before start cooking, dice the chicken and place it in a bowl with soy sauce, rice vinegar and corn flour. Cover with cling wrap and leave it to soak in the fridge.

2

Peel and slice the spring onions. Chop the red pepper. Peel and slice the garlic and ginger (omit this if you are using ginger paste). Crush some Sichuan pepper and chili in a mortar.

3

Pour some STAR Extra Virgin Olive Oil in a wok or frying pan along with some of the crushed Sichuan pepper and chilies. When it is hot, toss in the chicken and fry it until golden on the outside but still tender inside. Set aside.

4

Add more oil and crushed Sichuan pepper and chili to the pan and stir fry the spring onion over medium-low heat together with the red pepper, ginger and garlic.

5

After 5 minutes, add back in the chicken, some sesame oil, soy sauce, chicken stock and sugar. Mix it well and increase cooking temperature.

6

Boil down the stock, add some peanuts and chopped chives.

7

Serve.

1

Half an hour before start cooking, dice the chicken and place it in a bowl with soy sauce, rice vinegar and corn flour. Cover with cling wrap and leave it to soak in the fridge.

2

Peel and slice the spring onions. Chop the red pepper. Peel and slice the garlic and ginger (omit this if you are using ginger paste). Crush some Sichuan pepper and chili in a mortar.

3

Pour some STAR Extra Virgin Olive Oil in a wok or frying pan along with some of the crushed Sichuan pepper and chilies. When it is hot, toss in the chicken and fry it until golden on the outside but still tender inside. Set aside.

4

Add more oil and crushed Sichuan pepper and chili to the pan and stir fry the spring onion over medium-low heat together with the red pepper, ginger and garlic.

5

After 5 minutes, add back in the chicken, some sesame oil, soy sauce, chicken stock and sugar. Mix it well and increase cooking temperature.

6

Boil down the stock, add some peanuts and chopped chives.

7

Serve.

Prep Time: 30 mins

Cook Time: 25 mins

Total Time: 55 mins

Serves: 4

In This Recipe

Original Olive Oil

Pure olive oil made from fresh pressed olives with a milder flavor than Extra Virgin Olive Oil. A great everyday, all-purpose cooking oil. Perfect for sautéing and grilling or as a base for stews and sauces.

Learn More Buy Now

Natural Rice Vinegar

A delicate balance of smooth, sweet, salty and slightly acidic flavors that makes it perfect for Asian recipes, salads, fruits and rice. Using STAR Vinegars is a quick and easy way to enhance foods without adding extra calories, fat or salt.

Learn More Buy Now

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