The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Kung Pao Chicken with Spicy Cucumber Slaw
Your easy spin on the Chinese classic, with free-range British chicken, peanuts, brown rice and a refreshing slaw made of cucumber and coriander. It's spicy, saucy and oh-so-satisfying.
Prep in 10
High protein
Serving size
Ingredients
- 10g peanuts (Peanuts)
- 300g British Free Range chicken thighs
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 2 tbsp tamari soy sauce (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tsp cornflour
- 1 tbsp red wine vinegar
- 1 tsp red chilli flakes
- 80g brown rice (brown rice (100%))
- 1 cucumber
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 4 spring onion
- 1 handful of fresh coriander
Nutritional Information
Calories: 596
Protein: 42g
Carbs: 43g
Fat: 27g
Kung Pao Chicken with Spicy Cucumber Slaw
Your easy spin on the Chinese classic, with free-range British chicken, peanuts, brown rice and a refreshing slaw made of cucumber and coriander. It's spicy, saucy and oh-so-satisfying.
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Cooking Instructions
- Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the cornflour in 50ml cold water, then top up with 150ml hot water.
- Make the sauce; in a mixing bowl, mix the peanut butter, tamari, both vinegars and chilli flakes (to taste). Cut 3 spring onions into 2cm pieces. On a separate board, quarter the chicken thighs. Heat a frying pan with 1 tsp oil on medium-high heat. Add the chicken and spring onions and cook for 4-5 mins, until golden brown. Season with sea salt.
- Add half the sauce to the chicken pan, cook for 1 min, then add the cornflour mixture. Simmer for 4-5 mins, until the sauce thickens and coats the chicken.
- Make the slaw; roughly chop half the coriander. Halve the cucumber widthways, then thinly slice lengthways into strips. Place the coriander and cucumber in the mixing bowl with the remaining sauce and toss to combine. Season with sea salt and black pepper.
- Roughly chop the peanuts. Thinly slice the remaining spring onion. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the kung pao chicken and rice on plates, with the slaw on the side. Garnish with the peanuts, remaining coriander and spring onion.
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