| Ingrédient |
Quantité |
Calories |
| Poivron vert |
119g |
24kcal |
| Chicken broiler, raw, meat only boneless breast |
454g |
545kcal |
| Cacahuètes |
75g |
425kcal |
| Racine de gingembre |
10g |
8kcal |
| Ail |
9g |
13kcal |
| Huile végétale |
27.6g |
245kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
100g |
32kcal |
| Amidon de maïs |
60g |
229kcal |
| Sucre moulu |
12.5g |
0kcal |
| Huile, sésame, salade ou cuisson |
13.6g |
120kcal |
| Sauce soja à base de soja et de blé (Shoyu) |
48g |
25kcal |
| Poivrons, piment fort, séchés au soleil |
15g |
49kcal |
| Sauce, prête à servir, hoisin |
16g |
35kcal |
| Riz, vin |
15g |
20kcal |
| Rice vinegar |
30g |
0kcal |
Recipe Instructions:
Ingredients:
• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1/2 cup unsalted peanuts
• 3-4 dried red chilies, or to taste
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 bell pepper, diced
• 3-4 green onions, chopped
• For the sauce:
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch dissolved in 1/4 cup water
Instructions:
• In a bowl, combine the chicken pieces with soy sauce, rice wine (or sherry), and cornstarch. Mix well and let it marinate for 15-20 minutes.
• In another bowl, mix together soy sauce, rice vinegar, hoisin sauce, sugar, and sesame oil. In a separate small bowl, dissolve cornstarch in water and add to the sauce mixture. Stir well and set aside.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add peanuts and stir-fry for 1-2 minutes until lightly toasted. Remove peanuts and set aside.
• In the same skillet, add the remaining tablespoon of oil. Add dried red chilies, garlic, and ginger. Stir-fry for about 30 seconds until fragrant.
• Add marinated chicken pieces to the skillet. Stir-fry for 5-6 minutes until chicken is browned and cooked through.
• Add diced bell pepper and chopped green onions to the skillet. Stir-fry for another 2-3 minutes until vegetables are tender-crisp.
• Give the prepared sauce a stir and then pour it over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
• Cook for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
• Transfer Kung Pao Chicken to a serving dish. Garnish with toasted peanuts.
• Serve hot over steamed rice or noodles. Enjoy your homemade Kung Pao Chicken!
