A MEAL YOU CAN MAKE

Kung pao chicken

Chicken, peppers and peanuts tossed in a glossy, gently spicy sauce.

About 38 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Peanuts, soya and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~691 kcal · 55g protein · 70g carbohydrate · 23g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Prepare vegetables before cutting chicken with separate utensils. Mix soy sauce, vinegar, sugar, cornflour and water into a smooth sauce. Set everything beside the hob before starting; wash raw-chicken equipment.

  2. Heat the rice

    Heat the ready-cooked rice following its pan instructions, adding a splash of water if needed. Transfer steaming rice to a covered bowl.

  3. Cook the chicken

    Heat half the oil over medium-high heat. Spread chicken out and stir-fry until browned; four portions need batches and extra time. Transfer to a clean plate; it will return to the heat.

  4. Stir-fry the vegetables

    Add remaining oil, pepper and spring onion. Stir constantly until pepper is slightly tender. Add garlic, ginger and chilli for the last minute.

  5. Coat with sauce

    Return chicken and stir the prepared sauce again before adding. Toss continuously until bubbling and glossy. Add peanuts. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  6. Check and serve

    Confirm the largest chicken pieces pass the probe check, then serve over rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 21 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Sichuan-inspired · mild home-pan adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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