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Better Than Takeout Kung Pao Chicken
Hoofdgerecht

Better Than Takeout Kung Pao Chicken

45 minVoor 4Nutri-Score C€€
van @sonandtina129 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • chicken breast (cut into bite-size pieces)Vlees680 g
  • cornstarch (for the marinade)Voorraadkast30 g
  • low-sodium soy sauce (for the marinade)Voorraadkast60 ml
  • dry sherry or Shaoxing wine (for the marinade)Dranken30 ml
  • oil (for the marinade)Voorraadkast10 ml
  • low-sodium soy sauce (for the sauce)Voorraadkast60 ml
  • dark soy sauce (for the sauce)Voorraadkast10 ml
  • chicken broth (for the sauce)Voorraadkast120 ml
  • rice vinegar (for the sauce)Voorraadkast30 ml
  • dry sherry or Shaoxing wine (for the sauce)Dranken30 ml
  • hoisin sauce (for the sauce)Voorraadkast10 ml
  • sugar (for the sauce)Voorraadkast12 g
  • cornstarch (for the sauce)Voorraadkast3 g
  • oil (for stir-frying)Voorraadkast60 ml
  • dried red chilies (roughly chopped)Kruiden en specerijen6 stukken
  • green bell pepper (cut into bite-size pieces)Groente en fruit0,5 stukken
  • red bell pepper (cut into bite-size pieces)Groente en fruit0,5 stukken
  • ginger (grated)Groente en fruit15 g
  • garlic (pressed)Groente en fruit4 stukken
  • green onions (cut into bite-size pieces)Groente en fruit6 stukken
  • roasted peanuts (toasted)Noten en zaden70 g
  • sesame seeds (toasted, optional garnish)Noten en zaden5 g

per portie

Voedingswaarden

403kcal

Koolhydraten
16 g
Eiwitten
41 g
Vetten
20 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Wok
  • Mengkom ×2
  • Garde
  • Koekenpan

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Stir-fry the aromatics

    • Add the remaining oil to the same pan.
    • Stir-fry the bell peppers, garlic, ginger and dried chilies.
    Stap 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.
    Stap 6

  7. Finish and serve

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