• Kung Pao Chicken With Jasmine Rice
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Kung Pao Chicken With Jasmine Rice

Kung Pao Chicken With Jasmine Rice

  1. 0 tsp Stock Powder
  2. 1 Each Spring Onions
  3. 1 tbsp Rice Vinegar - PANTRY ITEM
  4. 1 tbsp Peanuts
  5. 1 tbsp Oyster Sauce
  6. 1 cup Jasmine Rice
  7. 1 Each Garlic
  8. 150 g Free Range Chicken Breast Fillets
  9. 1 tbsp Cornstarch Or Cornflour - PANTRY ITEM
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 1 Each Carrots
  12. 1 tbsp Brown Sugar - PANTRY ITEM
  13. 1 Each Brown Onion
  14. 0 tbsp Soy Sauce - PANTRY ITEM
  15. 1 Each Zucchini
  1. 1 tsp Stock Powder
  2. 1 Each Spring Onions
  3. 1 tbsp Rice Vinegar - PANTRY ITEM
  4. 2 tbsp Peanuts
  5. 1 tbsp Oyster Sauce
  6. 1 cup Jasmine Rice
  7. 1 Each Garlic
  8. 300 g Free Range Chicken Breast Fillets
  9. 1 tbsp Cornstarch Or Cornflour - PANTRY ITEM
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 1 Each Carrots
  12. 1 tbsp Brown Sugar - PANTRY ITEM
  13. 1 Each Brown Onion
  14. 0 tbsp Soy Sauce - PANTRY ITEM
  15. 1 Each Zucchini
  1. 1 tsp Stock Powder
  2. 2 Each Spring Onions
  3. 2 tbsp Rice Vinegar - PANTRY ITEM
  4. 3 tbsp Peanuts
  5. 2 tbsp Oyster Sauce
  6. 2 cup Jasmine Rice
  7. 2 Each Garlic
  8. 450 g Free Range Chicken Breast Fillets
  9. 2 tbsp Cornstarch Or Cornflour - PANTRY ITEM
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 2 Each Carrots
  12. 2 tbsp Brown Sugar - PANTRY ITEM
  13. 2 Each Brown Onion
  14. 0 tbsp Soy Sauce - PANTRY ITEM
  15. 2 Each Zucchini
  1. 1 tsp Stock Powder
  2. 2 Each Spring Onions
  3. 2 tbsp Rice Vinegar - PANTRY ITEM
  4. 4 tbsp Peanuts
  5. 2 tbsp Oyster Sauce
  6. 2 cup Jasmine Rice
  7. 2 Each Garlic
  8. 600 g Free Range Chicken Breast Fillets
  9. 2 tbsp Cornstarch Or Cornflour - PANTRY ITEM
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 2 Each Carrots
  12. 2 tbsp Brown Sugar - PANTRY ITEM
  13. 2 Each Brown Onion
  14. 0 tbsp Soy Sauce - PANTRY ITEM
  15. 2 Each Zucchini
  1. 2 tsp Stock Powder
  2. 3 Each Spring Onions
  3. 3 tbsp Rice Vinegar - PANTRY ITEM
  4. 6 tbsp Peanuts
  5. 3 tbsp Oyster Sauce
  6. 3 cup Jasmine Rice
  7. 3 Each Garlic
  8. 900 g Free Range Chicken Breast Fillets
  9. 3 tbsp Cornstarch Or Cornflour - PANTRY ITEM
  10. 0 tbsp Cooking Oil - PANTRY ITEM
  11. 3 Each Carrots
  12. 3 tbsp Brown Sugar - PANTRY ITEM
  13. 3 Each Brown Onion
  14. 0 tbsp Soy Sauce - PANTRY ITEM
  15. 3 Each Zucchini

Prep:

  1. Wash and thinly slice spring onions, separating white and green parts.
  2. Peel and thinly slice carrots.
  3. Peel and slice onion.
  4. Cut chicken into bite-size pieces.
  5. Peel and mince garlic.
  6. Wash and slice zucchini.

Method:

  1. Rinse jasmine rice under cold water. Add water and rice to a saucepan, using a ratio of 1. 5 cups water to 1 cup rice with pinch of salt. Bring to the boil, then cover with a tight fitting lid and cook on low heat for 14 minutes. Stand covered for 5 minutes, then fluff the rice with a fork.
  2. Heat cooking oil in a pan over medium-high heat. Add chicken and cook for 2-3 minutes until browned. Remove from pan and set aside.
  3. In a bowl, combine chicken with cornflour or cornstarch, olive oil (1 tsp/p) and soy sauce(0. 5 tbsp/p). Set aside for 5 minutes.
  4. In a small bowl, mix soy sauce (1 tbsp/p), oyster sauce, vinegar, brown sugar, pepper and vegetable stock powder.
  5. In the same pan, heat some cooking oil. Add onion, zucchini, white parts of spring onions and carrot. Cook for 1-2 minutes. Add garlic stirring for 30 seconds until fragrant.
  6. Divide jasmine rice between bowls, top with kung pao chicken, and garnish with sliced green onion.
  7. Return the chicken to the pan. Pour in the sauce and toss to coat. Cook for another 3-4 minutes until sauce thickens. Stir in peanuts.
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