Kung pao chicken
Ready in around 25 mins
- Energy: 2468kj (590Kcal)
- Protein: 44g
- Carbohydrate: 91g
- Fat: 39g
- Contains: Gluten, Peanuts, Soy, Sesame
Boil the kettle.
1. TO PREPARE THE UDON NOODLES AND VEGETABLES:
Place the udon noodles into a heatproof bowl and pour over boiling water from the kettle. Allow to sit for 5-6 mins then loosen gently with a fork. Drain well into a sieve. Slice the root end off the bok choy and discard. Slice the stem into ½ cm slices and chop the leaves roughly keeping separated. Thinly slice the chestnut mushrooms then thinly slice the spring onion on the diagonal and set aside.
2. TO PREPARE AND COOK THE CHICKEN:
Remove the free-range chicken thigh from its packaging and pat dry with a paper towel then cut the thigh into 6 even pieces. Open the soy marinade and remove the chilli from the top. Finely slice the chilli and set aside if you plan to use or discard if not. Place chicken, soy marinade and 1/2 the cornflour in a bowl and mix until well coated. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chicken and cook for 3-4 mins each side or until cooked through. Remove from the pan and keep warm.
3. TO COOK THE VEGETABLES:
Place the frying pan - or a wok if you prefer - back on a high heat with a drizzle of oil. Once hot add some or all the chilli if using, the mushrooms, bok choy stems and cook for 2 mins. Then add the udon noodles, half the spring onions, kung pao sauce and cook for an extra 2 mins until the sauce has coated the noodles. Add the bok choy leaves and toss until wilted.
Serve the kung pao noodles into a bowl then top with the soy chicken. Finish with the remaining spring onions and a sprinkle of peanuts and crispy shallots.
- 1 pack of free-range chicken thighs
- 1 pack of udon noodles
- 1 pot of kung pao sauce
- 1 pot of soy marinade with chilli
- 1 sachet of cornflour
- Bok choy
- 1 pack of chestnut mushrooms
- 1 spring onion
- 1 sachet of peanuts and crispy shallots