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Kung Pao Chicken
Plat

Kung Pao Chicken

35 minPour 2Nutri-Score C€€
par @mealswithmax5 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • chicken breast (cut into small bite-sized pieces)Viandes400 g
  • bell pepper (seeds removed, chopped into chunks)Fruits et légumes1 morceau
  • spring onion (roughly chopped, tops reserved)Fruits et légumes3 morceaux
  • red chili (sliced)Fruits et légumes1 morceau
  • garlic (finely chopped)Fruits et légumes3 morceaux
  • ginger (finely chopped)Fruits et légumes15 g
  • peanuts (roasted)Fruits à coque et graines40 g
  • light soy sauce (for the marinade)Épicerie30 ml
  • cornflour (for the marinade)Épicerie10 g
  • Chinese five spiceÉpices2 g
  • baking sodaÉpicerie2 g
  • oyster sauce (for the sauce)Épicerie30 ml
  • soy sauce (for the sauce)Épicerie15 ml
  • rice vinegar (for the sauce)Épicerie10 ml
  • honey (for the sauce)Épicerie15 ml
  • sesame oil (for the sauce)Épicerie5 ml
  • cornflour (for the sauce)Épicerie5 g
  • water (for the sauce)Autres30 ml
  • vegetable oil (for frying)Épicerie15 ml

par portion

Nutrition

483kcal

Glucides
23 g
Protéines
48 g
Lipides
23 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier
  • Plaque de cuisson

pas à pas

Préparation

  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.
    Étape 1

  2. Cut the chicken

    • Chop the chicken into small bite-sized pieces.
    Étape 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.
    Étape 3

  4. Make the sauce

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

  5. Fry the chicken

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

  6. Stir-fry the vegetables

    • Add the spring onion, bell pepper and chili to the pan.
    • Cook for a couple of minutes.
    Étape 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.
    Étape 7
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