Chicken in Kung Pao sauce

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 566, total fat 30 G., saturated fats 6 G., proteins 33 G., carbohydrates 42 G., fiber 8 G., cholesterol 111 mg, sodium 631 mg, sugar 5 G.

"When I was little," Molly Yeh recalls, "whenever my family ordered food at our favorite Chinese restaurant, it was always the same: lots of dumplings and gong pao chicken, but without the peanuts (my mom was allergic). Even though I was a picky eater, I absolutely loved this flavorful and juicy chicken. Every time we ordered it, my older sister would take a dried chili out of the sauce, hold it up to my mouth, and try to convince me to eat this 'dried carrot.' I never fell for it!"

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:

2 tsp cornstarch
3 tablespoons soy sauce
3 tbsp. l. rice vinegar
700 g skinless and boneless chicken thighs, cut into 2 cm cubes.
2 tablespoons hoisin sauce
1 teaspoon of sugar
2 cloves of garlic
5 cm of ginger root
2 tbsp. neutral vegetable oil
2–3 dried red chili peppers
220g green beans or Chinese long beans, cut diagonally into 2.5cm pieces.
1 small red bell pepper, seeded and thinly sliced
Half a bunch of green onions, sliced diagonally
0.5 tsp ground Sichuan pepper or black pepper and coriander seeds
0.5 cups unsalted roasted peanuts + extra for serving
Boiled white rice for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, soy sauce, rice vinegar, starch, ginger root, chili pepper, green beans, Peanut, Sichuan pepper

Cooking the dish according to the recipe:

In a medium bowl, combine cornstarch, 1 tablespoon soy sauce, and 1 tablespoon rice vinegar. Add the chicken, then toss to coat, and let marinate at room temperature for 20 minutes.
In a small bowl, combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar, and 2 tablespoons water. Grate the garlic and ginger directly into the sauce. Stir and set aside.

Heat a wok or large skillet over medium-high heat. Add oil, then add the chicken. Stir-fry until browned on the outside, 3–5 minutes. Add the chili, green beans, red pepper, white parts of the scallions, ground Sichuan pepper, and peanuts. Stir-fry until crisp-tender, 3–5 minutes.
Add the sauce and simmer until slightly thickened and the chicken is cooked through, 2–4 minutes. Sprinkle the chicken with green onions and peanuts. Serve with rice.

Categories:

recipe / Calorie content of prepared meals / Wok / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / Bird / Food Network - recipes / Chinese cuisine

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