Kung Pao Chicken with Cauliflower Rice Recipe

This classic spicy, peanut Chinese dish goes great with some low starch cauliflower rice.



Prep Time

30 minutes includes marinading time

Cooking Time

20 minutes



Recipe Ingredients

  • 4 chicken breast fillets
  • 2 Tbsp cornstarch
  • ⅓ cup + 2 Tbsp SPAR Soy Sauce
  • 3 Tbsp hoisin sauce
  • 2 Tbsp SPAR Honey
  • 2 Tbsp rice vinegar
  • 1 Tbsp sesame or peanut oil
  • 2 cloves garlic, minced or grated – SPAR Freshline as above
  • 1 Tbsp fresh grated ginger
  • 4 SPAR Freshline spring onions, chopped, plus more for serving
  • ½ tsp dried chilli flakes
  • black pepper to taste
  • ¼ cup salted peanuts, chopped, plus more for serving

Cauliflower Rice

  • 1 Freshline cauliflower
  • 1 tblsp SPAR Olive Oil
  • 1/2 onion chopped

1. Remove the florets from the cauliflower.
2. Either grate the cauliflower florets or blitz in a food processor.
3. Heat the oil in a wok or frying pan and add the chopped onion. Cook until the onion is golden.
4. Add the cauliflower and saute for 5-8 minutes
5. Season with salt and pepper

Recipe Method

  1. Toss the chicken with 1 tablespoon cornstarch to coat. Add 2 tablespoons soy sauce tossing to evenly coat all the chicken pieces.
  2. Leave to marinate for 30 minutes.
  3. Meanwhile, make the sauce. Combine the remaining ⅓ cup soy sauce, hoisin sauce, honey, vinegar, crushed red pepper flakes, and a pinch of pepper. Add ⅓ cup water and the remaining 1 tablespoons cornstarch, whisking until combined and smooth.
  4. Heat the oil in a large pan over medium heat. Add ½ the chicken and cook for 5-10 minutes until brown.  Repeat with the other half of the chicken and set the chicken aside but do not clean the pan. 
  5. Cook the cauliflower rice.
  6. Add another splash of oil to the chicken pan. Add the garlic, ginger, and spring onions, and cook for 5 minutes or until fragrant. Stir in the soy sauce mixture and bring to a boil over medium heat. Once boiling, reduce the heat to low. Add the chicken and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat, stir in the peanuts.
  7. Serve the chicken and sauce over bowls of cauliflower rice. Top with additional peanuts and spring onions.

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