KUNG PAO CHICKEN

Ingredients (makes 1 large/2 medium servings)

Ingredients

250 grams boneless chicken cubes/paneer/cooked baby potato

1 tbsp Chopped garlic

Roughly chopped dry red chilli 1 tbsp

1 tbsp Peanuts

1 Diced onion

1 Diced capsicum

1 tbsp Olive oil

2 tbsp Coconut milk

Salt to taste

For the Kung Pao sauce, mix the following ingredients together

2 tsp Soy sauce

1 tsp Oyster sauce

1 tsp White vinegar

2 tbsp Tomato purée/paste

1 tsp Honey

1 Chicken stock cube powder (optional)

Method

Sauté garlic, chilli, peanuts, onion, capsicum in olive oil until the raw flavour goes.
Add in the chicken and salt and cook for a few minutes.
Next pour in the Kung Pao sauce and cover and cook for another 5 minutes.
Finish with coconut milk and serve hot. ❤️ (Note - You can coat the chicken in a little corn flour, salt and pepper and air/shallow fry for a few minutes before adding if you’d like the pieces to be a little crispy)