Gong bao chicken recipe

• Serves 2
• 10 mins to prepare and 10 mins to cook
• 273 calories/serving

Ingredients

• 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

Method

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.