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Kung Pao Chicken

Kung Pao Chicken

popular Chinese Takeout
Type
Chicken
Difficulty
Medium
Time
15  mins
Chef's Note
Kung Pao Chicken , also transcribed as Gong Bao or Kung Po, is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of westernized Chinese cuisine.

In your box
Chicken Breast , Sugar , Sesame Oil , Corn Flour , Cooking Oil , Dark Soy Sauce , Rice Vinegar , Roasted Peanuts , Bell Pepper - Red , Bell Pepper - Green , Garlic , Ginger , Red Chili - Dried , Spring Onion - Green
What you need
1 Skillet / Non Stick Pan, 1 Mixing Bowl

Price 
 Rs 240 - 2 servings
Note: This price is for 2 servings. Choose additional servings on checkout.
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Ingredients
Chicken Mince Lettuce Fish Sauce Lemon
Red Pepper Flakes Mint Leaves Cashew Olive Oil
Brown Sugar Spring Onions Green

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Instructions

Step 1: Cook Onion and Ginger

Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes.

Step 2: Add Garlic

Add the garlic and cook 1 minute more.

Step 3: Add Chicken

Add the ground chicken and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 3 minutes.

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Step 4: Add Peppercorns

Add Peppercorns at this stage.

Step 5: Blend the liquid mix

Blend the mix using a hand blender.

Step 6: Add Olive Oil

Slowly drizzle in the olive oil while the blender is on.

Step 7: Crumble the Goat Cheese

Bust up the Cheese using a fork to get finer pieces for your salad.

Step 8: Prepare the salad

Throw some spring greens into a large bowl.

Step 9: Toss other ingredients

Toss Cherries and Goat Cheese into the mix.

Step 10: Add Pistachios

Just Add Pistachios

Step 11: Drizzle with the dressing

And right before serving, drizzle with a few spoonfuls of the pomegranate honey dressing or add a sinful portion to quench your tangy tongue.

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