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Better Than Takeout Kung Pao Chicken
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Better Than Takeout Kung Pao Chicken

45 minPour 4Nutri-Score C€€
par @sonandtina129 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken breast (cut into bite-size pieces)Viandes680 g
  • cornstarch (for the marinade)Épicerie30 g
  • low-sodium soy sauce (for the marinade)Épicerie60 ml
  • dry sherry or Shaoxing wine (for the marinade)Boissons30 ml
  • oil (for the marinade)Épicerie10 ml
  • low-sodium soy sauce (for the sauce)Épicerie60 ml
  • dark soy sauce (for the sauce)Épicerie10 ml
  • chicken broth (for the sauce)Épicerie120 ml
  • rice vinegar (for the sauce)Épicerie30 ml
  • dry sherry or Shaoxing wine (for the sauce)Boissons30 ml
  • hoisin sauce (for the sauce)Épicerie10 ml
  • sugar (for the sauce)Épicerie12 g
  • cornstarch (for the sauce)Épicerie3 g
  • oil (for stir-frying)Épicerie60 ml
  • dried red chilies (roughly chopped)Épices6 morceaux
  • green bell pepper (cut into bite-size pieces)Fruits et légumes0,5 morceaux
  • red bell pepper (cut into bite-size pieces)Fruits et légumes0,5 morceaux
  • ginger (grated)Fruits et légumes15 g
  • garlic (pressed)Fruits et légumes4 morceaux
  • green onions (cut into bite-size pieces)Fruits et légumes6 morceaux
  • roasted peanuts (toasted)Fruits à coque et graines70 g
  • sesame seeds (toasted, optional garnish)Fruits à coque et graines5 g

par portion

Nutrition

403kcal

Glucides
16 g
Protéines
41 g
Lipides
20 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Wok
  • Saladier ×2
  • Fouet
  • Poêle

pas à pas

Préparation

  1. Cut and marinate the chicken

    • Cut the chicken breast into bite-size pieces.
    • Toss with the soy sauce, oil, cornstarch and Shaoxing wine.
    • Mix well and let marinate.
    Étape 1

  2. Prepare the vegetables

    • Cut the red and green bell peppers into bite-size pieces.
    • Roughly chop the green onions and the dried chilies.
    • Mince the garlic and grate the ginger.
    Étape 2

  3. Make the Kung Pao sauce

    • Combine the chicken broth, soy sauce, dark soy sauce, rice vinegar, Shaoxing wine, hoisin sauce, sugar and cornstarch.
    • Whisk until smooth.
    Étape 3

  4. Cook the chicken

    • Heat the oil in a wok or skillet.
    • Cook the chicken until golden brown and cooked through.
    • Remove and set aside.
    Étape 4

  5. Stir-fry the aromatics

    • Add the remaining oil to the same pan.
    • Stir-fry the bell peppers, garlic, ginger and dried chilies.
    Étape 5

  6. Add the sauce and the chicken

    • Pour in the sauce and cook until thickened.
    • Return the chicken to the pan and toss to coat.
    Étape 6

  7. Finish and serve

    • Mix in the green onions, toasted peanuts and sesame seeds.
    • Toss everything together and serve.
    Étape 7
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