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Kung pao chicken

Kung pao chicken


Our take on this Chinese-style classic is satisfying, sweetly spiced and very quick

  • Feeds 4 Feeds 4
  • Ready in 25 minutes

Each serving contains

  • Energy
    2211kj 526kcal
  • Fat
    Med 21%
  • Saturates
    Low 13%
  • Sugar
    Low 15%
  • Salt
    Low 19%

% of adult’s reference intake | Carbohydrates per serving : 61g

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  • 520g pack Co-op British chicken thigh fillets, cut into bite-sized pieces
  • 1 tsp Co-op reduced salt dark soy sauce
  • 1 tbsp cornflour
  • 1 tbsp Co-op vegetable oil
  • 2 celery sticks, chopped
  • 2 mixed colour peppers, chopped
  • 1 red onion, cut into wedges
  • 1 medium Co-op British carrot, thinly sliced diagonally
  • 1 tsp Co-op garlic paste
  • 120g pack sweet chilli and garlic stir fry sauce
  • 1 red chilli, deseeded and
  • thinly sliced
  • 2 x 250g packs Co-op wholegrain microwave rice
  • 20g Co-op roasted & salted peanuts, roughly chopped
  • 40g Co-op prawn crackers


  1. Toss the diced chicken in the soy sauce and cornflour, and season
  2. Heat the oil in a large nonstick frying pan or wok
  3. Stir-fry the chicken over a high heat for 5-6 mins, until golden, then lift out of the pan and set aside
  4. Add the celery, peppers, onion and carrot to the pan, and cook for 4-5 mins
  5. Reduce the heat to medium, then add the garlic paste, stir-fry sauce and half the chilli
  6. Stir in the chicken plus any resting juices, and cook for 3-5 mins, until the sauce is sticky and the chicken is cooked through and piping hot
  7. Cook the rice according to the pack instructions
  8. Serve the stir-fry scattered with the peanuts and remaining sliced chilli, with the rice and prawn crackers on the side

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