A Little History

According to Wikipedia, Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers. The classic dish originated in the Sichuan Province of south-western China. Even though the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan serving. Kung Pao chicken is also a staple of Westernized Chinese cuisine. Kung Pao Chicken exists both in traditional Chinese cuisine and on takeout menus. This easy, authentic Sichuan kung pao chicken recipe is the real thing and goes great with some low starch cauliflower rice.

What You’ll Need To Make Kung Pao Chicken with Cauliflower Rice

• 4 chicken breast fillets
• 2 Tablespoons cornflour
• ⅓ cup (80 ml) + 2 Tablespoons soy sauce
• 3 Tablespoons hoisin sauce
• 2 Tablespoons honey
• 2 Tablespoons rice vinegar
• 1 Tablespoons sesame or peanut oil
• 2 cloves garlic, minced or grated
• 1 Tablespoons fresh grated ginger
• 4 spring onions, chopped, add a bit more for serving
• ½ Teaspoon dried chilli flakes
• black pepper to taste
• ¼ cup (32g) salted peanuts, chopped,

CAULIFLOWER RICE

• 1 cauliflower head
• 1 Tablespoons Olive Oil
• ½ onion chopped

Method

1. Remove the florets from the cauliflower head.
2. You can choose to either grate the cauliflower florets or blitz them using a food processor.
3. In a wok or frying pan heat the oil and add the chopped onion. Cook until the onion is golden. Add the cauliflower to the onions and sauté for 5 to 8 minutes.
4. Season with salt and pepper

How To Make Kung Pao Chicken with Cauliflower Rice

1. To coat, toss the chicken with 1 tablespoon cornflour. Add 2 tablespoons of soy sauce and toss to evenly coat all the chicken pieces.
2. Leave the chicken pieces to marinate for 30 minutes.
3. While waiting for the chicken to marinade, let’s make the sauce. Combine the remaining hoisin sauce, soy sauce, rice vinegar, honey, crushed pepper flakes and a pinch of pepper. Combine the remaining cornflour with ⅓ cup water and whisk until combined and smooth.
4. Next, heat the oil over a medium het in a large pan. Add ½ of the chicken pieces and cook for 5 to 10 minutes until they’re brown. Do the same with the other half of the chicken pieces and set them aside.

NOTE: Do not clean the pan.

5. Cook the cauliflower rice in a separate pot.
6. Now back to the chicken pan. Over a medium heat add in another splash of oil with the garlic, ginger, and spring onions, and cook for 5 minutes. Stir in the soy sauce mixture and bring to a boil. Once it starts to boil, reduce the heat to low. Then add the chicken to the pan and cook. For about 5 minutes, stir occasionally, until the sauce thickens slightly then remove from heat and stir in the peanuts.
7. Serve the chicken and sauce over cauliflower rice and top with additional spring onions and peanuts.

Bon Appétit!

This kung pao chicken with cauliflower rice recipe will pair lovely with our keto – low carb vetkoek recipe

Nutritional Info