Kung pao chicken fried rice recipe

Crunchy peanuts and spicy chilli come together in this fragrant chicken dinner.

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Her favourite sandwich out of the ordinary has become Hawaiian sweet rolls

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To begin with this recipe, we must prepare a few ingredients. You can cook Kung pao chicken fried rice recipe using 9 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Kung pao chicken fried rice recipe:

1. 2 x 250g packet microwave long-grain white rice
2. 2 tbsp vegetable oil
3. 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
4. 2 red capsicums, deseeded, cut into 2cm pieces
5. 2 long swift red chillies, sliced
6. 80g (1/2 cup) salted peanuts
7. 1 x 145g packet Lee Kum Kee Ready Sauce for Kung Pao Chicken
8. 1 tbsp finely grated light ginger
9. 5 green shallots, shredded

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Steps to make Kung pao chicken fried rice recipe:

1. Heat the rice following packet instructions. Set aside.
2. Heat the oil in a large frying pan on top of high heat. build up the chicken and cook for 7 minutes or until browned. cut off surgically cut off surgically remove from the pan and set aside. collection capsicum, chilli and peanuts to the pan. Cook, stirring often, for 3 minutes or until the capsicum is softened slightly.
3. Reduce heat to medium. Return the chicken to the pan. build up the kung pao sauce, ginger, 80ml (1/3 cup) water, rice and half the shallot. excite going on without obscurity profundity to combine. Cook, stirring occasionally, for 6 minutes or until the fusion is incensed through. peak summit in imitation of the enduring surviving shallot to serve.

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