Kung pao chicken with basmati rice
The Sichuan classic with chicken, dried chilli, peanuts and a sweet-sour sauce – served over fluffy basmati rice.
30 min 4 servings Medium
Method
- 01
Cook the basmati rice.
- 02
Dice the chicken and toss in cornstarch and a tablespoon of soy sauce.
- 03
Toast the chilli and peanuts in hot oil, set aside.
- 04
Fry the chicken until golden, add the rest of the soy sauce, vinegar and sugar.
- 05
Fold in the chilli, peanuts and spring onion and serve with the rice.
chinesechickenpeanuts
More recipes
