Kung Pao Chicken Fried Rice Recipe

Crunchy peanuts and spicy chilli come together in this fragrant chicken dinner.

The ingredient of Kung Pao Chicken Fried Rice Recipe

• 2 x 250g packet microwave long grain white rice
• 2 tbsp vegetable oil
• 600g chicken thigh fillets excess fat trimmed cut into 3cm pieces
• 2 red capsicums deseeded cut into 2cm pieces
• 2 long fresh red chillies sliced
• 80g 1 2 cup salted peanuts
• 1 x 145g packet lee kum kee ready sauce for kung pao chicken
• 1 tbsp finely grated fresh ginger
• 5 green shallots shredded

The Instruction of kung pao chicken fried rice recipe

• heat the rice following packet instructions set aside
• heat the oil in a large frying pan over high heat add the chicken and cook for 7 minutes or until browned remove from the pan and set aside add capsicum chilli and peanuts to the pan cook stirring often for 3 minutes or until the capsicum is softened slightly
• reduce heat to medium return the chicken to the pan add the kung pao sauce ginger 80ml 1 3 cup water rice and half the shallot stir well to combine cook stirring occasionally for 6 minutes or until the mixture is heated through top with the remaining shallot to serve

Nutritions of Kung Pao Chicken Fried Rice Recipe

fatContent: 673 263 calories
saturatedFatContent: 30 4 grams fat
carbohydrateContent: n a
sugarContent: 61 4 grams carbohydrates
fibreContent: 6 2 grams sugar
proteinContent: n a
cholesterolContent: 35 grams protein
sodiumContent: n a

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