Go Back
–+ servings
Print

Kung Pao Chicken (Slimming World Friendly)

This Slimming World friendly recipe for Kung Pao Chicken is perfect for when you are missing your weekend Chinese takeaway.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 498kcal
Author Michelle Ordever

Ingredients

  • 800 g skinless boneless chicken breast and/or thighs, cut into bite-size pieces
  • FryLight or low-calorie cooking spray
  • 2-3 large garlic cloves chopped
  • 5 cm/2" piece fresh root ginger peeled and finely grated
  • 8 spring onions cut into 2cm/1" pieces
  • 2 red bell peppers deseeded and cut into bite-size chunks
  • 225 g/8 oz can sliced water chestnuts drained
  • 225 g/8 oz can bamboo shoots drained
  • Salt to taste
  • 300 g dried basmati rice to serve

For the Marinade

  • 2 Tbsp dark soy sauce or tamari
  • 2 tsp Shaoxing rice wine or dry sherry
  • 1 level tsp cornflour

For the Sauce

  • 1 Tbsp Shaoxing rice wine or dry sherry
  • 1 Tbsp dark soy sauce or tamari
  • 1 Tbsp chopped red chilies in white wine vinegar from a jar
  • 4 Tbsp hot water
  • 1 chicken OXO cube

Instructions

  • Combine the marinade ingredients into a large bowl and add the chicken. Stir to coat and set aside.
  • In another bowl combine the sauce ingredients and set aside.
  • Place a large, non-stick wok over high heat and when it is smoking, spray with FryLight and add the garlic, ginger and a splash of water. Stir fry for 2 minutes.
  • Spray a little more FryLight if needed and add the chicken, spring onion, and peppers. Stir fry for 8-10 minutes or until the chicken is cooked through. If you find the ingredients sticking to the wok, add a splash of hot water.
  • Meanwhile, cook the rice according to the package instructions.
  • Add the sliced water chestnuts and bamboo shoots to the wok and stir-fry for 1 minute.
  • Add the prepared sauce and cook for 2 minutes or until the sauce has thickened.
  • Season with salt to taste and serve immediately over the cooked, drained rice.

Notes

This recipe for Kung Pao Chicken serves 4 and has ½ Syn per serving when Food Optimising on Slimming World.

Nutrition

Serving: 1 | Calories: 498kcal | Carbohydrates: 34g | Protein: 68g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 170mg | Sodium: 836mg | Fiber: 4g | Sugar: 4g