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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!
Kevin Dundon
Kevin Dundon
Recipe - Grange - Ryan's
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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
4
Servings
Shop Ingredients
Makes 4 servings
Counter Fresh Irish Chicken Fillets (145 g)
€2.29€15.79/kg
SuperValu Cornflour (500 g)
€1.39€2.78/kg
Shamrock Bread Soda (500 g)
€2.30€4.60/kg
SuperValu Light Soy Sauce (150 ml)
€0.90€6.00/l
Lee Kum Kee Hoisin Sauce (210 g)
€2.55€12.14/kg
Not Available
SuperValu Squeezy Honey (340 g)
€1.27€3.74/kg
SuperValu Mixed Chillies (50 g)
€0.89€17.80/kg
SuperValu Vegetable Oil (1 L)
€1.75€1.75/l
Schwartz Pour Over Sauce Mild Peppercorn (25 g)
€1.45€58.00/kg
SuperValu Garlic (3 Piece)
€1.05€0.35 each
SuperValu Loose Ginger (1 kg)
€4.59/kg€4.59/kg
SuperValu Mixed Peppers (2 Piece)
€1.65€0.83 each
SuperValu Mixed Peppers (2 Piece)
€1.65€0.83 each
Blue Dragon Sesame Oil (150 ml)
€3.99€26.60/l
SuperValu Scallion (1 Piece)
€0.99
Age restricted item
Harveys Bristol Cream Sherry (75 cl)€17.99€17.99/75cl
Kelkin Smooth Peanut Butter (350 g)
€4.39€12.54/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.