Sweet and sour chicken "Gongbao"

Votes: 1

How to Make Sweet and Sour Chicken (Kung Pao)

Time: 25 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 376, total fat 21 G., saturated fats 4 G., proteins 32 G., carbohydrates 16 G., fiber 4 G., cholesterol 157 mg, sodium 814 mg, sugar 6 G.

This Chinese dish uses juicy, boneless, skinless chicken thighs. Dice them and sauté them with hot chili peppers, then combine them with separately sautéed vegetables—sweet peppers and celery—in a rich sauce with ginger, rice vinegar, and garlic. The whole thing takes less than half an hour. Add crushed peanuts, a must-have ingredient, to the finished gong bao chicken and serve with a side of boiled noodles, sprinkled with green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 boneless, skinless chicken thighs, diced
1/4 cup soy sauce
2 tbsp. l. brown sugar
2 tablespoons of chopped ginger
1 tbsp sherry
1 tbsp Sriracha sauce
1 tbsp. cornstarch mixed with 3 tbsp. water
2 tsp. rice vinegar
2 cloves garlic, crushed
2 tbsp. l. peanut butter
8 dried Asian chili peppers, finely chopped
2 stalks celery, very thinly sliced
1 large red bell pepper, cut into large pieces
0.5 cup unsalted peanuts
Prepared lo mein or chow mein noodles, for serving
2 green onions, thinly sliced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, sweet pepper, chow mein noodles, lo mein noodles, rice vinegar, soy sauce, ginger root, sherry, green onions, Peanut, starch

Cooking the dish according to the recipe:

Start with the sauceIn a bowl, combine soy sauce, brown sugar, ginger, sherry, Sriracha sauce, cornstarch slurry, rice wine vinegar, and garlic.
Heat the peanut oil in a large skillet over high heat. Add the chili peppers and cook, stirring, for 30 seconds to release the flavor. Add the chicken and cook until cooked through, 5-6 minutes. Remove the chicken from the skillet.

Add the celery and red pepper and cook for 1 minute, then return the chicken to the pan. Pour in the sauce mixture and cook until the sauce thickens, a couple of minutes. Add the peanuts and stir. Serve over noodles, sprinkled with chopped green onions.

Note

If the sauce becomes too thick, you can thin it with a small amount of water.

Categories:

recipe / Healthy eating / Low-calorie dishes / Calorie content of prepared meals / Simple and quick recipes / Easy Chicken Recipes / Main courses / Pasta / Bird / / Asian cuisine / Chinese cuisine / Ree Drummond

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