Kung pao chicken

This is a spicy takeaway favourite but my version has fewer calories without losing any of the flavours. You can add peanuts like the takeaway version if you like but there are quite a few syns in nuts.

Serves 4-6 (5 syns whole dish but please check your brands )

6 large boneless, skinless chicken thighs cut into chunks/slices

1 large onion in chunks

pinch of schezuan peppercorns (can get in the spice aisle in supermarkets)

3 dried chillies WITH seeds

3 slices ginger cut into match sticks

2 cloves garlic thinly sliced

2 stalks green onions thinly sliced

3 tbsp soy sauce and water

1 tbsp white vinegar and honey

1 tsp cornflour

1 sesame oil & 1/2 tsp bicarbonate soda

  1. mix the chicken with the sesame oil and the bicarbonate of soda.
  2. Heat a pan till smoking.
  3. Meanwhile mix the soy sauce, spring onions, water, honey, vinegar and cornflour in a bowl/jug.
  4. Flip over the chicken and leave for a further few minutes (we want some caramelisation)
  5. Add in the chillies and peppercorns, ginger, garlic and onion and stir-fry for 3-5 minutes.
  6. Turn the heat lower and pour in the sauce (give it a mix before adding) and stir-fry coating the chicken in the sauce cooking until it thickens.

The Szechuan peppercorn adds a light numbing heat so if you don’t like that then leave them out!

Between 4 without rice or side = 178 calories.

Between 6 without rice or sides = 120 calories.

Love Emily, The Chef Who Slims x

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