How to make Dale Pinnock’s Kung pao chicken

For a healthy kung pao chicken recipe, make Dale Pinnock’s vibrant version next time you find yourself craving a Chinese takeaway.

A gorgeous, fiery, peppery dish that packs quite a punch. Perfect with some sautéed greens and a bit of brown rice.

Print Recipe

Nutrition Facts

Kung pao chicken

Amount Per Serving

Calories 470 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 145mg48%

Sodium 1274mg55%

Potassium 1123mg32%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 11g12%

Protein 57g114%

Vitamin A 386IU8%

Vitamin C 7mg8%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Kung pao chicken

A tasty mid-week supper dish

Cook Time16 minutes mins

Course: Main Course

Cuisine: Chinese

Servings: 2 people

Calories: 470kcal

Author: Dale Pinnock

Ingredients

• 4 garlic cloves finely chopped
• 5 cm piece of ginger peeled and finely chopped
• 2 spring onions chopped
• 3 dried red chillies
• 2 chicken breasts diced
• Olive oil
• 1 tbsp runny honey
• 2 tbsp soy sauce
• 1/2 tbsp rice wine vinegar
• 2 tsp ground black pepper
• Salt
• Sautéed greens and brown rice to serve
• 50 g unsalted peanuts to garnish

Method

• In a pan, sauté the garlic, ginger, spring onions and chillies in a little olive oil, with a pinch of salt, over a medium heat for three to five minutes.
• Add the diced chicken and sauté for five to seven minutes, until the chicken is cooked through.
• Add the honey, soy sauce, rice wine vinegar and black pepper. Simmer for four minutes.
• Sprinkle the peanuts over as a garnish.
• Serve with sautéed greens and brown rice.

Nutrition

Calories: 470kcal | Carbohydrates: 20g | Protein: 57g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1274mg | Potassium: 1123mg | Fiber: 3g | Sugar: 11g | Vitamin A: 386IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg

Fakeaways by Dale Pinnock, photography by Faith Mason, is published by Hamlyn, priced £15.99. Available now.

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