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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 minPour 3Nutri-Score C€€
par @itscheffatty7 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

3 personnes
  • chicken thighs (boneless, cut into bite-sized pieces)Viandes500 g
  • baking soda (for velveting)Épicerie5 g
  • cornstarch (divided between marinade and sauce)Épicerie20 g
  • Shaoxing wineÉpicerie15 ml
  • soy sauce (divided between marinade and sauce)Épicerie45 ml
  • water (divided between sauce and slurry)Autres90 ml
  • oyster sauceÉpicerie20 ml
  • Chinkiang vinegarÉpicerie15 ml
  • brown sugarÉpicerie15 g
  • sesame oilÉpicerie10 ml
  • green onions (chopped, whites and greens separated)Fruits et légumes3 morceaux
  • yellow onion (cut into 1-inch chunks)Fruits et légumes1 morceau
  • bell peppers (cut into 1-inch chunks)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes4 morceaux
  • ginger (minced)Fruits et légumes15 g
  • dried chiliesÉpices6 morceaux
  • peanuts (roasted)Fruits à coque et graines50 g
  • cooking oil (for stir-frying)Épicerie30 ml

par portion

Nutrition

457kcal

Glucides
21 g
Protéines
35 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier ×2
  • Fouet

pas à pas

Préparation

  1. Velvet the chicken

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

  2. Marinate the chicken

    • Mix the cornstarch, Shaoxing wine and soy sauce in a bowl.
    • Add the chicken and coat evenly.
    Étape 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.
    Étape 3

  4. Prepare the vegetables

    • Chop the green onions, yellow onion and bell peppers into 1-inch chunks.
    • Mince the garlic and ginger.
    Étape 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.
    Étape 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.
    Étape 6

  7. Serve

    • Serve hot, ideally with rice.
    Étape 7
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