Kung pao chicken

Kung pao chicken

 

 

3  chicken breasts

4  tbsp white wine vinegar

6 tbsp soy sauce

6 dried red chillies (seeds out)

2 tsp peppercorns

2 tbsp sweetener 

2  level tbsp cornflour(2pp)

3  tbsp tomato purée(2pp)

300ml chicken stock

Frylight

Spring onions 

3 garlic cloves 

1 red pepper 

 

 

Put chicken in a ceramic bowl

 

Pour 2 tbsp of vinegar, 3 tbsp soy, the chillies, peppercorns and half the sweetener. Mix together and add chicken breast to marinade for about 30 mins 

 

In another bowl combine remaining vinegar,soy sauce,sweetener and stir in cornflour, tomato purée until smooth.

 

 

Spray a frying pan with frylight and add the chicken mix for 5-6 mins until lightly cooked.

 

 

Add spring onions garlic pepper and stir fry for 3-4 mins 

 

 

Add the stock mix and bring to boil reduce the heat to low and gently cook for 5-6 mins (check seasoning)