Gong Bao style sautéed chicken

Name: Gong Bao style sautéed chicken
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 500 g Chicken fillet; 60 g Sweet pepper; 60 g Peanuts; 6.7 piece Dried red chili; 1 piece Spring onion; 2 slice Ginger; 1 clove Garlic; 1 c Pepper; 2 c. à soupe Sunflower oil; 1 c. à soupe Soy sauce; 1 c. à soupe Yellow wine; 2 c. à café Rice vinegar; 1 pinch Powdered sugar; 4 c. à soupe Water; 1 c. à café Potato starch; Salt

Main course

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This Gong Bao style sautéed chicken is a tasty and fragrant dish, perfect for a quick and easy meal. I love preparing this dish because it is full of different flavors and textures. The crunchy peanuts, sweet chili and fresh ginger go wonderfully with the tender chicken and the slightly sweet and sour sauce. It is an ideal dish for a weekday dinner or to impress your guests at a more festive meal. You can serve it with basmati rice or Chinese noodles for a complete and balanced meal. A true Asian delight at your fingertips!

Ingredients (16 ingredients)

500 g Chicken fillet
60 g Sweet pepper
60 g Peanuts
6.7 piece Dried red chili
1 piece Spring onion
2 slice Ginger
1 clove Garlic
1 c Pepper
2 c. à soupe Sunflower oil
1 c. à soupe Soy sauce
1 c. à soupe Yellow wine
2 c. à café Rice vinegar
1 pinch Powdered sugar
4 c. à soupe Water
1 c. à café Potato starch
Salt

Preparation (9 steps)

Diced chicken

Cut the chicken fillet into strips lengthwise, then cut these strips into small cubes. Set aside.

Chicken marinade

In a salad bowl, pour 1 tbsp. of soy sauce and 1 tbsp. of yellow wine. Place the diced chicken in it to marinate it. Mix the pieces well to soak them in soy sauce and yellow wine. Let marinate for 30 to 45 min.

Toasting the peanuts

Thermomix® Setting

5 min/248°F/Speed 1 120

Pour 2 tbsp. of sunflower oil into the Thermomix bowl. Heat the oil for 3 Min./120°C/Stufe 1. Add 60 g of peanuts and toast them for 5 Min./120°C/Stufe 1. When the peanuts are golden brown, remove them and place them on absorbent paper. Set aside.

300

Preparing the vegetables

Peel the spring onion and cut it into small pieces. Also cut 6.7 dried red chilies into small pieces. Set aside.

Preparing the sauce

In a small salad bowl, pour 1 tbsp. of soy sauce, 2 tsp. of rice vinegar, 1 pinch of powdered sugar, 4 tbsp. of water and 1 tsp. of potato starch. With each addition of ingredient, whisk to bind the sauce. Set aside.

Cooking the spices

Thermomix® Setting

3 min/248°F/Speed 1 120

Pour 2 tbsp. of sunflower oil into the Thermomix bowl. Add the dried chilies and 1 tsp of pepper. Heat for 3 Min./120°C/Stufe 1.

180

Cooking the chicken

Thermomix® Setting

3 min/Varoma/Linkslauf Speed 1 Varoma Reverse

Add the marinated chicken to the Thermomix bowl. Cook for 3 Min./Varoma/Linkslauf Stufe 1.

180

Adding the vegetables and sauce

Thermomix® Setting

1 min/248°F/Linkslauf Speed 1 120 Reverse

Add 60 g of sweet pepper, 2 slices of ginger and 1 clove of garlic to the Thermomix bowl. Mix for 1 Min./120°C/Linkslauf Stufe 1. Pour in the prepared sauce and mix quickly for 1 Min./120°C/Linkslauf Stufe 1.