As the dark evenings start to set in, there’s nothing better than warming up with a hearty plate of food. This spicy Kung Pao Chicken packs a punch, sure to keep you warm!
4 Wyndham’s chicken breasts (cut into chunks)
2 chopped red peppers
2 chopped and deseeded red chillies
1 chopped spring onion
A dash of olive oil
2 cloves of garlic
A thumb-sized piece of ginger - grated
Begin by marinating your chicken – start by drizzling the chicken breasts in soy sauce, then seasoning well with salt and pepper. Leave the chicken to sit to one side for around 10 minutes.
Whilst we wait for the chicken to marinate, in a large bowl, combine the chicken, peppers, spring onion and chillies, along with a drizzle of olive oil.
Over to the oven we go. Add another drizzle of oil into a large pan and place over a medium heat. Add the marinated chicken into the pan, until cooked on the outside. Remember to keep the chicken moving to avoid it from overcooking and burning.
Into the same pan, add in the rest of the veg and cook until it begins to soften.
In a separate bowl, you’re now going to want to create the sauce. For this, you’ll need to combine 2 cloves of garlic, 3 tablespoons of soy sauce, 2 tablespoons of sriracha and the grated ginger.
Pour the sauce into the pan along with the peanuts and simmer until it begins to thicken.