Crosbie Fowler Cooking

Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Main Meal
Ingredients: 28 ounces skinless chicken breast (boneless, cut into 1 inch cubes); 1 tablespoon shaoxing wine (or dry sherry); 1 tablespoon light soy sauce; 2 teaspoons baking soda; 1 teaspoon cornstarch (cornflour); 1/2 cup low-sodium chicken stock (or broth - water can be used); 5 tablespoons light soy sauce; 2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar); 2 tablespoon Chinese Shaoxing wine (or dry sherry); 2 teaspoon dark soy sauce; 2 teaspoons hoisin sauce; 2 tablespoons sugar; 1 teaspoon cornstarch (cornflour); 4 tablespoons cooking oil (divided); 1 1/2 tablespoons garlic (4-6 cloves); 1 tablespoon ginger; 1/2 red bell pepper (seeded and diced); 1/2 green bell pepper (seeded and diced); 8-10 dried chilies (cut into ½-inch pieces, adjust to taste); 1 tablespoon Sichuan peppercorns (lightly toasted and ground); 4 green onion (scallion stems, cut into 1-inch pieces); 1/2 cup roasted unsalted peanuts; 2 teaspoons sesame oil (optional)

Asian

Chicken

Main Meal

6 servings

porcje

10 minutes

czas aktywny

20 minutes

całkowity czas

Zacznij Gotować

Składniki

28 ounces skinless chicken breast (boneless, cut into 1 inch cubes)

1 tablespoon shaoxing wine (or dry sherry)

1 tablespoon light soy sauce

2 teaspoons baking soda

1 teaspoon cornstarch (cornflour)

1/2 cup low-sodium chicken stock (or broth - water can be used)

5 tablespoons light soy sauce

2 tablespoons Chinese black vinegar (or substitute good-quality balsamic vinegar)

2 tablespoon Chinese Shaoxing wine (or dry sherry)

2 teaspoon dark soy sauce

2 teaspoons hoisin sauce

2 tablespoons sugar

1 teaspoon cornstarch (cornflour)

4 tablespoons cooking oil (divided)

1 1/2 tablespoons garlic (4-6 cloves)

1 tablespoon ginger

1/2 red bell pepper (seeded and diced)

1/2 green bell pepper (seeded and diced)

8-10 dried chilies (cut into ½-inch pieces, adjust to taste)

1 tablespoon Sichuan peppercorns (lightly toasted and ground)

4 green onion (scallion stems, cut into 1-inch pieces)

1/2 cup roasted unsalted peanuts

2 teaspoons sesame oil (optional)

Wskazówki

Combine all ingredients for the chicken in a shallow bowl; cover and marinate for 10 minutes (if time allows).

Whisk sauce ingredients together until sugar dissolves; set aside.

Heat a large skillet, pan or wok over high heat. Add 2 tablespoons of cooking oil, allow to heat up, then add marinated chicken. Fry chicken for 3-4 minutes while occasionally stirring, until edges are browned. Remove from heat and set aside.

Add remaining cooking oil into the same pan/wok. Stir in garlic, ginger, chili diced peppers (capsicums) and Sichuan peppercorns and stir fry for 1 minute.

Give the prepared sauce a mix, then pour it into the pan and bring it to a boil while stirring.

Once it begins to thicken slightly, add chicken back into the pan/wok and mix all of the ingredients through the sauce until the chicken is evenly coated and sauce has thickened, (about 2 minutes).

Stir in green onions, peanuts and sesame oil. Toss well and continue to cook for a further 2 minutes to infuse all of the flavours together.

Serve immediately with steamed/cooked rice or fried rice!

Wartości Odżywcze

Wielkość Porcji

Kalorie

381 kcal

Tłuszcz Całkowity

21 g

Tłuszcz Nasycony

3 g

Tłuszcz Nienasycony

16 g

Tłuszcz Trans

0.1 g

Cholesterol

85 mg

Sód

1.667 mg

Węglowodany Całkowite

14 g

Błonnik Pokarmowy

2 g

Cukry Całkowite

6 g

Białko

34 g