Kung pao chicken fried rice recipe

Kung pao chicken fried rice recipe


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

The ingredient of Kung pao chicken fried rice recipe

  1. 2 x 250g packet microwave long-grain white rice
  2. 2 tbs vegetable oil
  3. 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  4. 2 red capsicums, deseeded, cut into 2cm pieces
  5. 2 long blithe red chillies, sliced
  6. 80g (1/2 cup) salted peanuts
  7. 1 x 145g packet Lee Kum Kee Ready Sauce for Kung Pao Chicken
  8. 1 tablespoon finely grated well-ventilated light ginger
  9. 5 green shallots, shredded

The instruction how to make Kung pao chicken fried rice recipe

  1. Heat the rice following packet instructions. Set aside.
  2. Heat the oil in a large frying pan over high heat. go to the chicken and cook for 7 minutes or until browned. sever from the pan and set aside. go to capsicum, chilli and peanuts to the pan. Cook, stirring often, for 3 minutes or until the capsicum is softened slightly.
  3. edit heat to medium. Return the chicken to the pan. increase be credited with the kung pao sauce, ginger, 80ml (1/3 cup) water, rice and half the shallot. rouse capably skillfully to combine. Cook, stirring occasionally, for 6 minutes or until the incorporation combination is infuriated through. peak behind the permanent shallot to serve.

Nutritions of Kung pao chicken fried rice recipe

fatContent: 673.263 calories
saturatedFatContent: 30.4 grams fat
sugarContent: 61.4 grams carbohydrates
fibreContent: 6.2 grams sugar
cholesterolContent: 35 grams protein


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