Kung Pao Chicken…

Have you ever just thrown bits and bobs into a dish and then really really enjoyed it but completely forgot what you put in it? That’s exactly what happens to me so I now make sure I always have a pen and pad in the kitchen so I can jot down what I put in. If it’s a good outcome the recipe is made a second time to make sure it wasn’t just a fluke and I then share with friends and family, if it is a disaster which lets be honest happens more times than we all want and the paper goes straight in the bin. This was one of those successful recipes and enjoyed so much it was made twice in the space of a week.

You can reduce the syns in this dish by substituting the peanuts for roasted chickpeas but personally a few syns on some peanuts is totally worth it.

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
  • A good sized wok.

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Kung Pao Chicken


  • 500g chicken breast, fat removed, diced
  • ½ tablespoon shaoxing rice wine
  • ½ tablespoon light soy sauce
  • 1 teaspoon cornflour – 0.5 syn


  • 125ml chicken stock
  • 2 tablespoon light soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon shaoxing rice wine – 0.5 syn (please note this is 0.5 syn for 2 tablespoons so this syn value includes the amount in the marinade too)
  • 2 teaspoons dark soy sauce
  • 1 tablespoon Lee Kum Kee hoisin sauce – 1.5 syns (available in Tesco)
  • 2 teaspoon sweetener
  • 1 teaspoon cornflour – 0.5 syn

Stir fry:

  • 3 garlic cloves, crushed
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tablespoon Szechuan peppercorns, lightly toasted and crushed
  • 4 spring onions, roughly chopped

12g salted peanuts – 3 – 4 syns

  1. Mix the marinade ingredients together and add to the chicken coating well. Marinate in the fridge over night.
  2. Whisk all the sauce ingredients together and set aside.
  3. In a non stick wok fry the chicken until cooked and slightly browned on the edges. Remove with a slotted spoon and set aside.
  4. In the same wok add the garlic, ginger, bell peppers and the peppercorns and stir fry for 2 – 3 minutes.
  5. Give the sauce we set aside a quick stir and add to the wok and bring to the boil, keep stirring to prevent going lumpy.
  6. Add the chicken back into the wok and stir until completely coated in the sauce and heat everything back through.
  7. Stir in the spring onions and peanuts and warm through for a further 2 minutes.
  8. Serve immediately along with some rice or noodles and some stir fried vegetables like pak choi and baby corn.