Kung Pao Chicken with Egg Fried Rice

Kung Pao Chicken with Egg Fried Rice
This is a favourite of mine at Chinese restaurants and takeaways so I recreated my version which in my mind is slightly healthier and makes me feel less guilty than eating a takeaway. As this is a very spicy dish for Bubbas dinner I just added some chicken breast to the egg fried rice and vegetables instead which he loved, especially when he got fed with chopsticks instead of baby spoons. Need to get him some of his own baby chopsticks too. Hope you all enjoy this! 

Serves 2 plus leftovers for lunch the next day

Ingredients

Kung Pao Chicken

400g Chicken Breast
1 tbsp. Cornflour
1 tbsp. Dark Soy
1 tsp Sesame Oil
2 tsp Rapeseed Oil
½ tsp White Pepper
4 Spring Onions
2 Garlic Cloves
½ inch Ginger
1 tsp Dried Red Chilli Flakes
1 fresh Red Chilli
1 tbsp. Rice Wine Vinegar
3 tbsp. Light Soy
2 tsp Brown Sugar
½ tsp Cornflour
2 tbsp. Peanuts
½ tsp white Sesame seeds

Egg Fried Rice
1 Medium Onion
1 Garlic Clove
1 tbsp. Rapeseed oil
2 eggs
1 stir fry Vegetable Packet
1 microwave Brown Rice Packet
2 tbsp. Reduced Salt Soy Sauce

Equipment

Wok

Steps

1. Cut chicken into chunks and marinate in sauce of cornflour, dark soy, sesame oil and white pepper

2.Finely chop spring onions, garlic, ginger and chilli and add to preheated rapeseed oil in wok

3.Stir fry for 3 minutes before adding chicken and sauce it has been marinating in, cook on high heat for further 5 minutes

4.In a bowl combine red chilli flakes, rice wine vinegar, light soy sauce, brown sugar and cornflour and add this sauce to wok, allow it to reduce for 3 minutes

5.Add peanuts and ensure chicken is cooked through before garnishing with sesame seeds

Bubbas Egg and Chicken Fried Veg rice

6.For my cheats version of egg fried rice – finely chop onions and garlic

7. Heat oil in wok, add onions, garlic and eggs untill cooked through

8.Mix in stir fry vegetable packet along with rice and soy sauce

9.Cook through for 2 minutes and enjoy with a bowl of Kung Pa

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