Kung pao chicken cooked on the Weber Master-Touch charcoal BBQ
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How to cook kung pao chicken on the Weber Master-Touch charcoal BBQ

Eat healthy BBQ with this quick to cook Asian stir fry in the wok

This chicken dish is a really quick supper dish for a busy weekday as it only takes minutes to cook. The only time spent is in marinating the chicken and preparing the vegetables. To bulk out the recipe just add some ready cooked straight to wok noodles at the end. You could also do this recipe with beef, pork or prawns instead of the chicken.

 

 

Ingredients:

  • 60ml (2 fl oz) soy sauce
  • 1 tbsp white wine
  • 3 teasp cornflour
  • 0.45kg (1 lb) chicken breast; cut into 1” pieces
  • 60ml (2 fl oz) chicken stock
  • 2 tbsp apple cider vinegar
  • 1 tbsp hoisin sauce
  • 2 teasp sesame oil
  • 1 teasp garlic chilli paste
  • 1 tbsp rapeseed oil
  • 2 cloves garlic; grated
  • 1 bell pepper; chopped
  • 3 spring onions; finely sliced, for garnish
  • 2 tbsp peanuts; chopped, for garnish

Equipment:

Combine 1 tbsp soy sauce with the white wine and 1 teasp cornflour then add the chicken. Coat and marinate for 20 minutes in a bowl or plastic bag. Take the chicken out of the fridge 20 – 30 minutes before cooking to bring it up to room temperature as it cooks quicker and more evenly.

Pre-heat the BBQ to medium/high; we put the charcoal in the char baskets and placed them just in from the sides but not right in the centre. Place the GBS (Gourmet Barbecue System) wok in the grate and bring that up to temperature with the barbecue. We cooked this on the Weber Master-Touch charcoal barbecue but it could just as easily be cooked over gas.

Whisk together remaining soy sauce, remaining cornflour, chicken stock, cider vinegar, hoisin sauce, sesame oil and garlic chilli paste.

Heat the rapeseed oil in the wok, drizzle it just under the rim of the wok and it will give you a more even coverage. Add chicken & cook until golden on all sides. Remember to keep it moving otherwise it will just stick to the bottom; use wooden utensils as they don't damage the cast iron.

Add the bell pepper to the wok and cook until tender, add garlic and cook a further minute.

Pour in sauce and bring it up to a simmer and cook until the internal temperature of the chicken has reached the safe 75C (167F), and the sauce has thickened. Check the temperature with a digital read temperature probe. If you find that the sauce is going to be too thick before the chicken is cooked just add a little chicken stock.

Garnish with peanuts & spring onions.