Kung Pao Chicken

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This was an easy, and tasty recipe and is great for those who do not like standing for ages in the kitchen!

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Serves: 2

2 tbsp Soy sauce
1 tbsp Hoisin sauce
1 tbsp rice wine vinegar
tsp sesame oil
1 tsp corn flour
Dried chili flakes, to taste
150 g egg noodles
1 tbsp oil
About 400 g chicken thigh fillet, cut into strips
2 spring onions, cut, plus extra to serve
red capsicum, sliced
75 g snow peas, trimmed
cup salted cashews
Lettuce leaves, optional

Combine the sauces, vinegar, sesame oil, corn flour and chili flakes.


Meanwhile cook the noodles as per packet instructions.

Put half the oil in a wok or similar and stir fry the chicken for about 5 to 10 minutes, or until golden and cooked through. Take out of wok.

Heat remaining oil, and add the spring onion and capsicum. Stir fry for about 2 minutes, and return the chicken to the wok.

Add the snow peas and chili sauce.

Stir fry for a few minutes or until it is heated through. Stir in the noodles.


Serve with the cashews and extra spring onion, optional. I served it in a lettuce leaf.

#Snow peas
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