Kung Pao Chicken

Kung Pao Chicken

Kung Pao Chicken


1-1/2 pounds boneless, skinless chicken thighs, cubed
1 tsp cornstarch
1 tbsp low sodium soy sauce
1 tsp sesame oil
1 tsp sweet heat honey

1 cup walnuts
3 tbsp wetlands honey
1 tsp sesame seeds
1-1/2 tsp vegetable oil

1 tbsp water
2 tbsp low sodium soy sauce
1 tbsp apple cider vinegar
1 tbsp sweet heat honey
1 teaspoon sesame oil
2 teaspoons cornstarch  

3 tbsp vegetable oil
2 cups red and green bell pepper, diced
1 cup peas
2 tsp minced garlic
2 tsp minced ginger
8 dried red chillies


Mix chicken, starch, soy sauce, sesame oil and sweet heat honey in a bowl and combine. Cover with a @hunnabees_wraps beeswax food wrap and allow to marinate. 

HONEY GLAZED WALNUTS  Heat a non stick pan over medium heat. Add walnuts, wetlands honey, sesame seeds, and vegetable oil. Cook 5 min, stirring until caramelized. Allow to cool on a lined pan and sprinkle with sesame seeds.  

In a small bowl combine water, soy sauce, apple cider vinegar, honey, sesame oil and cornstarch. Set aside.

Heat 1 tbsp veg oil in a deep pan. Add chicken, cook for a few minutes while stirring. Set chicken aside. Add 2 tbsp veg oil and add bell peppers, peas (and any other veg you’d like to add), and cool until tender. Add garlic + ginger, add chicken back in, then the sauce. Turn off the heat, add salt, pepper and chilli flakes to taste.

Serve over rice or your favourite rice substitute. Top with the glazed walnuts. 


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Sweet heat honey is a combination of our natural honey, infused with organic thai chilli pepper - now grown in our own farm garden since 2019!

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