Gong bao chicken recipe

Oct 3, 2022
  • Serves 2
  • 10 mins to prepare and 10 mins to cook
  • 273 calories/serving


  • 1 tbsp vegetable oil
  • 2 chicken breasts, cut into 2.5cm pieces
  • 2 spring onions, sliced
  • 5cm piece of fresh ginger, finely sliced
  • 2 garlic cloves, finely chopped
  • 1 dried red chili, crumbled, plus extra to serve
  • handful roasted peanuts
  • steamed white rice to serve
  • 100ml chicken stock
  • 2 tsp dark brown sugar
  • 1 tbsp rice wine vinegar
  • 2 tbsp dark soy sauce
  • 1 tbsp cornflour


  1. For the sauce, put the stock, sugar, rice wine vinegar, soy, and cornflour in a bowl and whisk to combine. Set aside until needed. Heat the oil in a large wok set over high heat. Add the chicken pieces and cook for 2-3 mins, until golden. Remove and set aside.
  2. In the same wok, stir-fry most of the spring onions, ginger, garlic, and chili for 2 mins, or until fragrant. Add the peanuts and continue cooking for 2 mins, or until golden.
  3. Return the chicken to the wok and pour over the sauce. Cook for 3-4 mins, stirring, until the sauce is glossy and thickened and the chicken is cooked with no pink meat showing. Divide the chicken between plates and scatter over the remaining spring onions and a little extra chili. Serve with rice.

Master Chef

Looking for delicious and easy-to-make healthy recipes? Select one of the healthiest food network recipes at thefoodnetworkrecipes.com.

Great! You've successfully subscribed.
Great! Next, complete checkout for full access.
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.