Kung pao chicken

Recreate this popular Chinese chicken dish in no time at all with our quick and easy recipe. This saucy stir-fry is lovely served over steamed rice with fresh gai lan broccoli.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Kung pao chicken
  • 1/2 cup hoisin sauce
  • 2 tablespoon oyster sauce
  • 2 tablespoon hot water
  • 2 tablespoon vegetable oil
  • 500 gram chicken thigh fillets, trimmed, sliced
  • 6 green onions, thinly sliced diagonally
  • 1 tablespoon finely shredded ginger
  • 3 clove garlic, crushed
  • 1 red capsicum, seeded, sliced
  • 1/2 cup salted cashews
  • steamed rice, to serve
  • steamed chinese broccoli, to serve


Kung pao chicken
  • 1
    In a jug, combine hoisin sauce, oyster sauce and hot water. Set aside.
  • 2
    In a wok or large frying pan, heat half oil on high. Stir-fry chicken in 3 batches 2-3 minutes each until golden. Transfer to a bowl.
  • 3
    Add capsicum, three-quarters onion, ginger and garlic. Stir-fry 1 minute.
  • 4
    Return chicken to wok with sauce mixture. Stir-fry 1-2 minutes or until heated through.
  • 5
    Serve chicken on a bed of steamed rice topped with remaining green onion and cashews. Accompany with Chinese broccoli.


Chinese broccoli is known as gai lan.

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