House of Asia > Recipes > Kung Pao Chicken with Hoisin Sauce

Kung Pao Chicken with Hoisin Sauce

3 servings

mild

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A quick and easy recipe for a sweet and spicy Chinese dish. hoisin sauceKung Pao chicken (also known as Gong Bao) combines flavors that any fan of Asian cuisine will appreciate. This dish can be served with either noodles or rice.

Chicken Pasta Vegetables Chinese 15-30 minutes

Ingredients

2 tablespoons House of Asia Rice Vinegar
4 tablespoons House of Asia Hoisin Sauce
2 tsp House of Asia Roasted Sesame Oil
150 gr Chow Mein Noodles House of Asia (cooked according to package directions)
160 g unsalted cashew nuts
1 whole chicken breast, cut into 3x3 cm pieces
1 red bell pepper, cut into 1×3 cm strips
4 cloves of garlic, finely chopped
a small bunch of chives, cut into 1 cm pieces
2 tablespoons of rice oil and green tea

A method of preparing

Toast the cashew nuts in a dry pan until golden brown, then remove them immediately.
Pour the rice oil into a heated wok. Add the garlic and fry until fragrant. Be careful not to overheat the oil, as this could burn the garlic.
Add the chicken and bell peppers to the wok. Stir-fry for 3 minutes. Add the rice vinegar and hoisin sauce. Stir until the sauce thickens.
Add toasted sesame oil, nuts, and chives. Finally, add the pasta and toss until the flavors combine.
Serve the dish immediately, sprinkled with chives.