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Velveted Chicken Stir-Fry with Kung Pao-Style Sauce
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Velveted Chicken Stir-Fry with Kung Pao-Style Sauce

45 minPara 3Nutri-Score C€€
de @itscheffatty7 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

3 personas
  • chicken thighs (boneless, cut into bite-sized pieces)Carne500 g
  • baking soda (for velveting)Despensa5 g
  • cornstarch (divided between marinade and sauce)Despensa20 g
  • Shaoxing wineDespensa15 ml
  • soy sauce (divided between marinade and sauce)Despensa45 ml
  • water (divided between sauce and slurry)Otro90 ml
  • oyster sauceDespensa20 ml
  • Chinkiang vinegarDespensa15 ml
  • brown sugarDespensa15 g
  • sesame oilDespensa10 ml
  • green onions (chopped, whites and greens separated)Frutas y verduras3 piezas
  • yellow onion (cut into 1-inch chunks)Frutas y verduras1 pieza
  • bell peppers (cut into 1-inch chunks)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras4 piezas
  • ginger (minced)Frutas y verduras15 g
  • dried chiliesEspecias6 piezas
  • peanuts (roasted)Frutos secos y semillas50 g
  • cooking oil (for stir-frying)Despensa30 ml

por ración

Nutrición

457kcal

Carbohidratos
21 g
Proteínas
35 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol ×2
  • Varillas

paso a paso

Preparación

  1. Velvet the chicken

    • Toss the chicken thighs with the baking soda and let rest.
    • Rinse the chicken well under water, then pat dry.
    Paso 1

  2. Marinate the chicken

    • Mix the cornstarch, Shaoxing wine and soy sauce in a bowl.
    • Add the chicken and coat evenly.
    Paso 2

  3. Make the sauce

    • Combine the water, soy sauce, oyster sauce, Chinkiang vinegar, brown sugar and sesame oil.
    • Stir in the cornstarch and a splash of water to make a slurry.
    Paso 3

  4. Prepare the vegetables

    • Chop the green onions, yellow onion and bell peppers into 1-inch chunks.
    • Mince the garlic and ginger.
    Paso 4

  5. Stir-fry the chicken and vegetables

    • Heat the oil in a hot pan and add the dried chilies.
    • Sear the chicken until golden.
    • Add the vegetables, garlic and ginger and stir-fry until just tender.
    Paso 5

  6. Add the sauce and finish

    • Pour in the sauce and toss until it thickens and coats everything.
    • Finish with the peanuts and green onion greens.
    Paso 6

  7. Serve

    • Serve hot, ideally with rice.
    Paso 7
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