Gung Bao Chicken
We prepare the chicken in a marinade of chillies, garlic and ginger, slice the chicken and then vacuum seal, ready for you to stir fry with a tangy, slightly sweet and fiery sauce of chilli beans, Shaoxing wine, soy and vinegar. It is then finished with plenty of red capsicum, spring onions and roasted peanuts.
This will come as a marinated packet of sliced chicken, with the vegetables, sauce and nuts in a separate pouch - ready to be stir-fried in the wok.
Serve with steamed jasmine - or the family fried - rice with some Asian greens on the side. Scatter with extra peanuts, sliced chilli and coriander.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: This product contains raw chicken and should be fully cooked before consumption.
Heat a wok till smoking, swirl in some oil and follow with the marinated chicken. Cook, flipping and stirring, till the chicken is opaque and almost cooked, then add the sauce and quickly bring to the boil. Scatter with extra peanuts, sliced chilli and coriander and serve with rice or noodles.