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Kung Pao chicken

Kung Pao chicken

The perfect dish for Chinese New Year


  • 2 chicken breasts, cut into small pieces
  • 1 yellow pepper, deseeded and roughly chopped
  • 1 green pepper, deseeded and roughly chopped
  • 1 red chilli, sliced
  • 2 garlic cloves, minced
  • 1 inch piece fresh ginger, cut into fine matchsticks or grated
  • 2 medium carrots, peeled and cut into batons
  • Tenderstem broccoli, cut into small florets
  • 4 spring onions, sliced
  • 3 tbsp oil
  • 1 tbsp mirin rice vinegar (white wine or apple cider also work)
  • 1 tbsp runny honey
  • 4 tbsp soy sauce
  • 1 tsp caster sugar
  • 1 tsp cornflour


  1. Heat a non-stick frying pan with 1 tablespoon of oil. Brown the chicken on both sides, remove and set aside.
  2. Wipe the pan clean. Add the remaining 2 tablespoons of oil and cook the peppers, chilli, garlic, ginger, carrots and broccoli for about 3 minutes.
  3. Add the chicken back to the pan along with any juices, then add the spring onions.
  4. Mix the vinegar, honey, soy sauce, sugar and cornflour into a small bowl or mug. Add to the pan, stir to coat and allow to bubble away for 2 minutes.
  5. Serve with rice or noodles.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now