Gong bao chicken recipe

Name: Gong bao chicken
Yield: Serves 2
Ingredients: 1 tbsp vegetable oil; 2 chicken breasts, cut into 2.5cm pieces; 2 spring onions, sliced; 5cm piece fresh ginger, finely sliced; 2 garlic cloves, finely chopped; 1 dried red chilli, crumbled, plus extra to serve; handful roasted peanuts; steamed white rice, to serve; 100ml chicken stock; 2 tsp dark brown sugar; 1 tbsp rice wine vinegar; 2 tbsp dark soy sauce; 1 tbsp cornflour

Created by The Tesco Recipes team

This delicious Chinese chicken dish is flavoured with fresh ginger, garlic, chilli and peanuts, and drizzled in a soy-infused sauce. A classic Chinese recipe that can be made in just 20 minutes and a great dinner for two idea.

See method

Serves 2
10 mins to prepare and 10 mins to cook
273 calories / serving

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Tesco Pure Vegetable Oil 1L
Aldi Price Match
1 tbsp vegetable oil
£1.45
£1.45/litre
Tesco Chicken Breast Pieces 750g
2 chicken breasts, cut into 2.5cm pieces
£5.95
£7.93/kg
Tesco Bunched Spring Onions 100G
2 spring onions, sliced
£0.69
£6.90/kg
Tesco Root Ginger Loose
5cm piece fresh ginger, finely sliced
£0.56
£5.60/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, finely chopped
£0.87
£0.22/each
Rajah Whole Red Chillies 40g
95p Clubcard Price
(£23.75/kg)
Offer valid for delivery from 15/09/2026 until 10/11/2026
1 dried red chilli, crumbled, plus extra to serve
£1.20
£30.00/kg
Tesco Dry Roasted Peanuts 200G
handful roasted peanuts
£1.40
£7.00/kg
Tilda Everyday Rice 4Kg
This product's currently out of stock
steamed white rice, to serve
Tesco Finest Chicken Stock 450Ml
100ml chicken stock
£2.60
£5.78/litre
Billingtons Dark Brown Sugar 500G
£1.75 Clubcard Price
(£3.50/kg)
Offer valid for delivery from 29/09/2026 until 26/10/2026
2 tsp dark brown sugar
£2.25
£4.50/kg
Tesco Rice Wine Vinegar 150Ml
1 tbsp rice wine vinegar
£2.25
£15.00/litre
Tesco Dark Soy Sauce 150Ml
Aldi Price Match
2 tbsp dark soy sauce
£0.55
£3.67/litre
Tesco Cornflour 500G
1 tbsp cornflour
£2.55
£5.10/kg

Method

For the sauce, put the stock, sugar, rice wine vinegar, soy and cornflour in a bowl and whisk to combine. Set aside until needed. Heat the oil in a large wok set over a high heat. Add the chicken pieces and cook for 2-3 mins, until golden. Remove and set aside.
In the same wok, stir-fry most of the spring onions, the ginger, garlic and chilli for 2 mins, or until fragrant. Add the peanuts and continue cooking for 2 mins, or until golden.
Return the chicken to the wok and pour over the sauce. Cook, stirring, for 3-4 mins, until the sauce is glossy and thickened and the chicken is cooked through with no pink meat showing. Divide the chicken between plates and scatter over the remaining spring onions and a little extra chilli. Serve with rice.