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Kung Pao Chicken
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Kung Pao Chicken

35 minPara 2Nutri-Score C€€
de @mealswithmax5 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • chicken breast (cut into small bite-sized pieces)Carne400 g
  • bell pepper (seeds removed, chopped into chunks)Frutas y verduras1 pieza
  • spring onion (roughly chopped, tops reserved)Frutas y verduras3 piezas
  • red chili (sliced)Frutas y verduras1 pieza
  • garlic (finely chopped)Frutas y verduras3 piezas
  • ginger (finely chopped)Frutas y verduras15 g
  • peanuts (roasted)Frutos secos y semillas40 g
  • light soy sauce (for the marinade)Despensa30 ml
  • cornflour (for the marinade)Despensa10 g
  • Chinese five spiceEspecias2 g
  • baking sodaDespensa2 g
  • oyster sauce (for the sauce)Despensa30 ml
  • soy sauce (for the sauce)Despensa15 ml
  • rice vinegar (for the sauce)Despensa10 ml
  • honey (for the sauce)Despensa15 ml
  • sesame oil (for the sauce)Despensa5 ml
  • cornflour (for the sauce)Despensa5 g
  • water (for the sauce)Otro30 ml
  • vegetable oil (for frying)Despensa15 ml

por ración

Nutrición

483kcal

Carbohidratos
23 g
Proteínas
48 g
Grasas
23 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol
  • Placa de cocina

paso a paso

Preparación

  1. Prep the vegetables

    • Remove the seeds from the bell pepper and chop it into chunks.
    • Roughly chop the spring onion, keeping the tops aside.
    • Slice the red chili and finely chop the garlic and ginger.
    Paso 1

  2. Cut the chicken

    • Chop the chicken into small bite-sized pieces.
    Paso 2

  3. Velvet the chicken

    • In a bowl, mix the light soy sauce, cornflour, Chinese five spice and baking soda.
    • Add the chicken and mix until fully coated.
    • Let it sit so the chicken becomes juicy and tender.
    Paso 3

  4. Make the sauce

    • Combine the oyster sauce, soy sauce, rice vinegar, honey, sesame oil, cornflour and water.
    • Mix well and set aside.
    Paso 4

  5. Fry the chicken

    • Heat the oil in a hot pan and add the chicken.
    • Cook until golden, then remove and set aside.
    Paso 5

  6. Stir-fry the vegetables

    • Add the spring onion, bell pepper and chili to the pan.
    • Cook for a couple of minutes.
    Paso 6

  7. Combine and finish

    • Return the chicken to the pan with the spring onion tops, peanuts, garlic and ginger.
    • Cook for another minute.
    • Pour in the sauce and simmer until it thickens.
    Paso 7
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