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Gong bao chicken recipe

489 ratings

This delicious Chinese chicken dish is flavoured with fresh ginger, garlic, chilli and peanuts, and drizzled in a soy-infused sauce. A classic Chinese recipe that can be made in just 20 minutes and a great dinner for two idea. See method

Serves 2
10 mins to prepare and 10 mins to cook
273 calories / serving

Ingredients

1 tbsp vegetable oil
2 chicken breasts, cut into 2.5cm pieces
2 spring onions, sliced
5cm piece fresh ginger, finely sliced
2 garlic cloves, finely chopped
1 dried red chilli, crumbled, plus extra to serve
handful roasted peanuts
steamed white rice, to serve
100ml chicken stock
2 tsp dark brown sugar
1 tbsp rice wine vinegar
2 tbsp dark soy sauce
1 tbsp cornflour

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1150kj
273kcal 14%
Fat
11g 16%
Saturates
2g 9%
Sugars
5g 6%
Salt
2.1g 35%

of the reference intake
Carbohydrate 13.2g Protein 32.1g Fibre 1.4g

Method

For the sauce, put the stock, sugar, rice wine vinegar, soy and cornflour in a bowl and whisk to combine. Set aside until needed. Heat the oil in a large wok set over a high heat. Add the chicken pieces and cook for 2-3 mins, until golden. Remove and set aside.
In the same wok, stir-fry most of the spring onions, the ginger, garlic and chilli for 2 mins, or until fragrant. Add the peanuts and continue cooking for 2 mins, or until golden.
Return the chicken to the wok and pour over the sauce. Cook, stirring, for 3-4 mins, until the sauce is glossy and thickened and the chicken is cooked through with no pink meat showing. Divide the chicken between plates and scatter over the remaining spring onions and a little extra chilli. Serve with rice.

See more Dinner for two ideas

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.