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Kung pao chicken fried rice recipe

Kung pao chicken fried rice recipe

Crunchy peanuts and spicy chilli come together in this fragrant chicken dinner.

05m prep
20m cook
4 servings

9 Ingredients

* 2 x 250g packet microwave long-grain white rice

* 2 tbsp vegetable oil

* 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces

* 2 red capsicums, deseeded, cut into 2cm pieces

* 2 long fresh red chillies, sliced

* 80g (1/2 cup) salted peanuts

* 1 x 145g packet Lee Kum Kee Ready Sauce for Kung Pao Chicken

* 1 tbsp finely grated fresh ginger

* 5 green shallots, shredded

3 Method / Steps

Step 1

Heat the rice following packet instructions. Set aside.

Step 2

Heat the oil in a large frying pan over high heat. Add the chicken and cook for 7 minutes or until browned. Remove from the pan and set aside. Add capsicum, chilli and peanuts to the pan. Cook, stirring often, for 3 minutes or until the capsicum is softened slightly.

Step 3

Reduce heat to medium. Return the chicken to the pan. Add the kung pao sauce, ginger, 80ml (1/3 cup) water, rice and half the shallot. Stir well to combine. Cook, stirring occasionally, for 6 minutes or until the mixture is heated through. Top with the remaining shallot to serve.

source – cooking365coza

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