I love chicken stir-fry’s and the sauce that coats the chicken is so tasty you’ll definitely be wanting seconds and thirds!
I’ve chosen to cook with chicken breasts as they tend to cook much quicker than thighs or other joints with bones, you certainly won’t be disappointed.
The sauce also works very well with beef if you fancy an alternative with more protein. I hope you enjoy this delicious Gong Bao chicken recipe 🙂
p.s. I know ‘Gong Bao’ sounds like ‘Gone Bad’ but that’s not the translation 😛
Serves 2 | Prep 5 Mins | Cooking 20 Mins
1 tablespoon Olive Oil
2 Chicken Breasts (cut into small pieces)
1 Red Onion (sliced)
2 Spring Onions (chopped)
1 Garlic Clove (finely chopped)
1 Red Chilli (deseeded & chopped)
5 Closed-Cup Mushrooms (quartered)
2 teaspoons Dark Brown Sugar
1 tablespoon Rice Wine Vinegar
1 tablespoon Light Soy Sauce
2 tablespoons Dark Soy Sauce
100ml Hot Chicken Stock
1 tablespoon Cornflour
Serve with Basmati Rice
Place a large casserole pan over a medium-high heat and add the olive oil. Once the oil is hot add the chicken pieces and cook for 5-6 minutes, turning halfway until slightly browned. Remove and set-aside on a small plate.
In the same pan, add a little more oil along with the garlic and chilli and fry for 2 minutes, then add the remaining ingredients and cook for a further 5 minutes.
Meanwhile mix the sauce-based ingredients together in a bowl and after the 5 minutes of frying, return the chicken pieces and add the sauce.
Continue to cook until the sauce has thickened and serve with basmati rice.