Kung Pao Chicken

Chinese food is very tasty, but the food at regular Chinese restaurants seem really greasy and soupy. All that is beside the fact that with every bite, I’m anticipating the bill with dread. Chinese food in Nigeria is freakishly expensive!

I know I can replicate the meals for less at home, so, whenever I can, I do. That’s not to say I don’t eat out once in a while. I do, but those instances are far less frequent than they used to be. Now my hips and my pocket thank me.

With this recipe, I wanted a light sauce, so I didn’t use cornstarch. You can, if you like, just add a cornstarch slurry 2 minutes before you finish cooking.

This recipe is spicy with a hint of sweet. The sesame oil takes this to another level. I love sesame oil; if you haven’t used it before, you are missing out o!

I think this will feature at my Christmas table. I’m not sure yet, but it’s on the ‘consideration list’.

Ps-you can use other chicken parts.


500g of chicken breasts, chopped
1 medium red onion, sliced
2 large carrots, chopped
1 green bell pepper, chopped
100g of green beans, chopped
3 atarodo (habanero), chopped
2 inch piece of ginger, minced
3 cloves of garlic, minced
2 stock cubes
Pinch of black pepper
2 tablespoons of coconut oil
1 tablespoon of sesame oil
1 tablespoon of honey
1 1/2 teaspoons of salt
Spring onions, to garnish


Marinate the chicken for 30 minutes with 1 teaspoon of salt and 1 stock cube.

Put coconut oil in a wok over medium high heat. Add the atarodo, green pepper, green beans, carrots, and onions. Sauteé for 3 minutes.

Add chicken pieces, the garlic, and ginger. Stir fry till chicken is done, about 6 minutes.

Add the remaining salt, stock cube, black pepper, honey, and 1 cup of water. Simmer for 2 minutes.

Remove from heat and stir in the sesame oil. Serve and garnish with spring onions.




Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

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nikebambo - January 24, 2014

Twinne introduced me to your blog about two days ago and its has really been a waooh seeing all those inviting food. The issue is i dont understand thoroughly the steps and even where to get some of the spicies, wld really like to make this, looks too inviting to be ignored. Guess i need to change my kitchen to look like yours, lol

    Chidinma - January 24, 2014

    Twinnie is a darling. She has most of these spices, if you’re in Lagos, you can ask her where she gets them. I think Shoprite? Not sure though.

    What don’t you understand? Pls ask.

theodora - May 30, 2014

Pls what is atarodo. Also I need names of rice with long grains. More grease to ur elbow

    Chidinma - May 31, 2014

    Hi Theodora. Atarodo/scotch bonnet is the basic red pepper sold in Nigerian markets. Usually sold with tomatoes and tatashe.

    To answer your question about rice, I’d have to ask where you are. The kinds of long grain rice we get here are pretty limited


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