Kung Pao Chicken with Rice
By the wlr team
Make up your own sweet, sticky, spicy Kung Pao Chicken with this recipe, better than a takeaway, ready in 25 minutes and under 500 calories per serving. It's easy to see why this is fast becoming a favourite 'fakeaway' dish.
Swap the chicken for Quorn, soy pieces or firm tofu to make this recipe suitable for vegetarians or vegans.
- Recipe makes: 2 servings
- Prep time:
- Cook time: 15 mins
- Calories: 498
- ½ pint water
- 100g rice, basmati
- 2 chicken breast, skinless & boneless
- 2 tsp cornflour
- 45ml soy sauce, light
- 1 tbsp vinegar, rice wine
- 1 garlic clove
- 1 chilli pepper
- 1 red pepper
- 1 celery stalk
- 2 tsp vinegar, balsamic
- 15g hoisin sauce
- 1 tsp sugar
- 2 tsp sesame oil
- 20g peanuts
- ½ tsp black pepper
Want to try different ingredients?
You can add this recipe to My Recipes in WLR and swap ingredients to make it perfect for you . . .
- Put a pan of water on to boil to cook the rice. Rinse the rice and set aside.
- Cut the chicken into bitesize chunks. Marinade in a bowl with 1 tsp cornflour, 1 tbsp soy sauce and the rice wine vinegar.
- Peel and finely slice the garlic, de-seed and finely slice the chilli, de-seed and chop the pepper into chunks, slice the celery into 0.5cm slices.
- Add the rice to the pan and cook as per packet instructions.
- In a bowl whisk together the remaining cornflour and soy sauce with the balsamic vinegar, hoisin sauce and sugar.
- Place a wok or large heavy bottomed pan on a high heat on the hob with 1 tsp sesame oil. Add the chicken and cook just through - about 3-4 minutes. Remove from the pan.
- Add the remaining oil to the pan and stir fry the peppers, celery, chilli and garlic for 2 minutes. Give the sauce a mix and add to the pan and allow to simmer while stirring. Once the sauce has started to thicken, add the chicken back to the pan and stir to coat thoroughly. Continue to cook for another 2-3 minutes until the sauce is thick and sticky.
- Drain the rice and serve with the kung pao chicken, sprinkled with the peanuts.
Why not try another of our 'fakeaway' favourites... a simple rice dish to give you that authentic takeaway taste, without the calories of a real takeaway. This low calorie Chicken Fried Rice is full of flavour, super simple to make and only 378 calories per portion.
Alternatively, if you prefer a seafood based stir-fry, our Egg Noodles with Tiger Prawns and Salmon is ready in only 20 minutes.
If you're go- to treat is a Chinese takeaway our Dietitian Juliette Kellow has some advice for eating out Chinese cuisine. You can also check the calories in popular Chinese takeaway foods with our Chinese Food Calorie Counter.
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