Kung Pao Chicken Fakeaway

Experience a healthier, protein-packed twist on a classic favorite with our Kung Pao Chicken Fakeaway. Marinated chicken is stir-fried with vibrant peppers, garlic, ginger, and Szechuan peppercorns, then coated in a deliciously balanced sauce of soy, hoisin, rice vinegar, honey, and chili. Topped with crunchy peanuts and fresh scallions, this dish is both flavorful and nutritious. Serve it with rice or noodles for a quick, satisfying meal that brings the taste of takeout to your kitchen. Perfect for a protein-powered diet!

Recipe - Killiney - Rushe

Kung Pao Chicken Fakeaway

Prep Time15 Minutes

Servings4

Cook Time10 Minutes

Ingredients

400g SuperValu Fresh Irish Chicken Breast Fillets, diced

1 tbsp corn flour

1 tsp bread soda, optional

3 tbsp soy sauce

1 tbsp hoisin sauce

½ tbsp rice wine vinegar

1 tbsp honey

2-3 dried chilies

2 tbsp vegetable oil

1 tbsp Szechuan peppercorns

4 cloves garlic, finely chopped

5cm piece ginger, finely sliced

1 red pepper, sliced

1 green pepper, sliced

2 tbsp sesame oil

2 scallions, sliced

1 tbsp dry sherry or Shaoxing wine

50g unsalted peanuts, crushed

Directions

In a bowl, combine 1 tbsp of corn flour, bread soda, soy sauce, and sherry wine.
Then add the chicken pieces. Stir to coat and set aside to marinate for 8-15 minutes or longer if desired.
In the meantime, in a second bowl, combine the water, soy sauce, hoisin sauce, rice vinegar, honey, and chili with an extra tbsp of corn flour. Whisk together well and set aside.
Once ready to cook, preheat a large sauté pan or wok over high heat. Add the oil and add the chicken pieces.
Sauté stir fry for 3-4 minutes, stirring to color the chicken pieces as much as possible.
Remove from the heat and set aside in a bowl.
Then, still over high heat, add extra oil if needed, add the red and green peppers and garlic, ginger, and Szechuan peppercorns. Sauté briskly for a minute or so.
Pour in the prepared sauce in the bowl and bring it to the boil. Stirring to coat some of the vegetables.
Add the chicken pieces and any cooking liquid to the bowl straight away.
Shake and sauté the mixture for a further 2 minutes or so until the chicken pieces are fully cooked and well coated.
Remove from the heat and sprinkle over the scallions, unsalted peanuts, and sesame oil.
Serve immediately with your favorite rice or noodles.

For the Sauce:

70ml water
3 tbsp soy sauce
1 tbsp hoisin sauce
½ tbsp rice wine vinegar
1 tbsp honey
2-3 dried chilies

For the Vegetables:

2 tbsp vegetable oil
1 tbsp Szechuan peppercorns
4 cloves garlic, finely chopped
5cm piece ginger, finely sliced
1 red pepper, sliced
1 green pepper, sliced

To Serve:

50g unsalted peanuts, crushed
2 tbsp sesame oil
2 scallions, sliced

Sustainable Tip: No waste with this recipe, feel free to use the vegetables available in your fridge to bulk it up.

15 minutes

Prep Time

10 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

400g SuperValu Fresh Irish Chicken Breast Fillets, diced

Counter Fresh Irish Chicken Fillets (145 g)

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€2.29€15.79/kg

1 tbsp corn flour

SuperValu Cornflour (500 g)

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€1.39€2.78/kg

1 tsp bread soda, optional

Shamrock Bread Soda (500 g)

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€2.30€4.60/kg

3 tbsp soy sauce

SuperValu Dark Soy Sauce (150 ml)

Add SuperValu Dark Soy Sauce (150 ml) to Favourites.Add SuperValu Dark Soy Sauce (150 ml) to Favourites.

€0.90€6.00/l

1 tbsp hoisin sauce

SuperValu Signature Tastes Hoisin Sauce (285 g)

2 for €4

Add SuperValu Signature Tastes Hoisin Sauce (285 g) to Favourites.Add SuperValu Signature Tastes Hoisin Sauce (285 g) to Favourites.

€2.49€8.74/kg

½ tbsp rice wine vinegar

Not Available

1 tbsp honey

SuperValu Squeezy Honey (340 g)

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€1.27€3.74/kg

2-3 dried chilies

SuperValu Mixed Chillies (50 g)

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€0.99€19.80/kg

2 tbsp vegetable oil

SuperValu Vegetable Oil (1 L)

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€1.75€1.75/l

1 tbsp Szechuan peppercorns

Schwartz Grinder Black Peppercorns (35 g)

Add Schwartz Grinder Black Peppercorns (35 g) to Favourites.Add Schwartz Grinder Black Peppercorns (35 g) to Favourites.

€4.65€132.86/kg

4 cloves garlic, finely chopped

SuperValu Garlic (3 Piece)

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€1.05€0.35 each

5cm piece ginger, finely sliced

SuperValu Loose Ginger (1 kg)

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€5.59/kg€5.59/kg

1 red pepper, sliced

SuperValu Mixed Peppers (3 Piece)

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€2.09€0.70 each

1 green pepper, sliced

Not Available

2 tbsp sesame oil

Blue Dragon Sesame Oil (150 ml)

Only €3

Add Blue Dragon Sesame Oil (150 ml) to Favourites.Add Blue Dragon Sesame Oil (150 ml) to Favourites.

€3.00€20.00/l

2 scallions, sliced

SuperValu Scallions Bunch (1 Piece)

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€0.89

1 tbsp dry sherry or Shaoxing wine

Age restricted item

A Winter's Tale Amontillado Sherry (75 cl)

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€17.00€17.00/75cl

50g unsalted peanuts, crushed

Kelkin Smooth 100% Peanut Butter (210 g)

Add Kelkin Smooth 100% Peanut Butter (210 g) to Favourites.Add Kelkin Smooth 100% Peanut Butter (210 g) to Favourites.

€3.79€18.05/kg

Directions

In a bowl, combine 1 tbsp of corn flour, bread soda, soy sauce, and sherry wine.
Then add the chicken pieces. Stir to coat and set aside to marinate for 8-15 minutes or longer if desired.
In the meantime, in a second bowl, combine the water, soy sauce, hoisin sauce, rice vinegar, honey, and chili with an extra tbsp of corn flour. Whisk together well and set aside.
Once ready to cook, preheat a large sauté pan or wok over high heat. Add the oil and add the chicken pieces.
Sauté stir fry for 3-4 minutes, stirring to color the chicken pieces as much as possible.
Remove from the heat and set aside in a bowl.
Then, still over high heat, add extra oil if needed, add the red and green peppers and garlic, ginger, and Szechuan peppercorns. Sauté briskly for a minute or so.
Pour in the prepared sauce in the bowl and bring it to the boil. Stirring to coat some of the vegetables.
Add the chicken pieces and any cooking liquid to the bowl straight away.
Shake and sauté the mixture for a further 2 minutes or so until the chicken pieces are fully cooked and well coated.
Remove from the heat and sprinkle over the scallions, unsalted peanuts, and sesame oil.
Serve immediately with your favorite rice or noodles.

For the Sauce:

70ml water
3 tbsp soy sauce
1 tbsp hoisin sauce
½ tbsp rice wine vinegar
1 tbsp honey
2-3 dried chilies

For the Vegetables:

2 tbsp vegetable oil
1 tbsp Szechuan peppercorns
4 cloves garlic, finely chopped
5cm piece ginger, finely sliced
1 red pepper, sliced
1 green pepper, sliced

To Serve:

50g unsalted peanuts, crushed
2 tbsp sesame oil
2 scallions, sliced

Sustainable Tip: No waste with this recipe, feel free to use the vegetables available in your fridge to bulk it up.