Kung Pao
Lucy Meadows is currently undertaking her 3rd year in Law and Criminology (BSc) at Royal Holloway, University of London and has provided this recipe.
Healthy ‘Yo-Slaw’!
BY Lucy
This quick yet delicious dinner is an edited version of Jamie Oliver’s recipe, which I have altered to suit my weekly shop. Feel free to substitute the chicken for tofu or Quorn pieces if vegetarian/vegan!
1 serving (as in picture – just double up if you want a meal for 2!)
Prep time 10 mins
Cooking time 15 mins
Cost: ≈£1.55 (adjusted for portion sizes and using Tesco prices as the count)
Ingredients
- 1 chicken breast, diced
- 5 spring onions
- 3 gloves garlic, finely diced/crushed
- ½ tsp chilli puree or 1 red chilli, finely chopped
- ½ spoon of flour (just use a regular dessert spoon in your cutlery drawer)
- A little extra flour for coating chicken
- 4 spoons of water
- 2 spoons of honey
- 3 spoons of soy sauce
- Splash of olive oil
- 60g basmati rice
- Broccoli
Method:
Place the diced chicken in a bowl with a small quantity of flour. Coat the chicken in the flour.
To prepare the Kung Pao sauce, first mix ½ spoon of flour and 4 spoons of water into a cup. Stir until mixed together, then add the soy sauce and honey. Stir together (they will start to separate but this doesn’t matter too much).
Whilst preparing the chicken dish, you can put the rice and the broccoli on to cook. In one pan, cook the rice until fluffy and in another, steam the broccoli until softened slightly.
In a large wok/frying pan, heat a drizzle of oil. When hot, add the coated chicken. Cook fully until the chicken has browned, then place in a bowl to the side to use later.
Reuse the wok/frying pan for this next step. Add a drizzle of oil and when hot, add the spring onion, garlic and chilli. Cook for approx. 4 minutes on a medium heat until the onions have softened and the mixture has browned ever so slightly.
Add the sauce mixture to the pan. If the mixture continues to bubble, turn down to a low heat. You want to cook out the honey slightly and wait until the sauce thickens.
Once the sauce has thickened, add the chicken and stir.
Serve the Kung Pao chicken with the rice and steamed broccoli. Enjoy!
