Kung Pao Stir-Fried Chicken

Kung Pao Stir-Fried Chicken

Main course

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Cook Time

1 h

Servings

4

Difficulty

Easy

Prep Time

30 Min

Description

This dish is an absolute classic of Chinese cuisine, which I prepare with the Thermomix® with ease! The tender chicken, the crunchy peppers and onions, rounded off with a spicy sauce and roasted peanuts - simply delicious. Preparation is quick and easy, ideal for a quick weeknight dinner. If you like it spicy, you can increase the amount of spicy sauce as you like. Served with rice, it is a complete and satisfying dish. Perfect for those who love Asian cuisine and would like to discover new flavors!

Ingredients (14 ingredients)

  • 600 g chicken breast
  • 3 cucchiaifecola of potatoes
  • 3 cucchiaisalsa of soy
  • 3 cucchiaiaceto of rice
  • 0.5 pezzi red peppers
  • 0.5 pezzi green peppers
  • 1 pezzi onions
  • 40 mlsalsa of soy
  • 30 mlsalsa spicy
  • 70 g natural peanuts
  • 1 cucchiaiofecola of potatoes
  • 3 cucchiaiacqua
  • seed oil
  • rice

Preparation (9 steps)

1

Chicken cubed

Cut the chicken breast into cubes with a sharp knife and transfer to a bowl. This step is performed manually to ensure the correct size of the cubes.

2

Marinating the chicken

Add 3 tablespoons of potato starch, 3 tablespoons of soy sauce and 3 tablespoons of rice vinegar to the chicken in the bowl.

3

Mix and marinate

Mix the chicken well with the marinade, cover with plastic wrap and let it marinate for 30 minutes. This step is performed manually to ensure that the chicken is well coated with the marinade.

4

Preparing the vegetables

Cut half a red pepper and half a green pepper into small pieces. Slice an onion very thinly. This step is performed manually to ensure the correct size and shape of the vegetables.

5

Brown the vegetables

Pour seed oil as needed into a pan and heat. Add the peppers and onion and brown for 5 minutes.

6

Brown the chicken

Add the chicken with its marinade to the pan with the vegetables and brown for another 5 minutes.

7

Add the sauces and peanuts

Add 40 ml of soy sauce, 30 ml of spicy sauce and 70 g of chopped peanuts to the pan. Stir and cook for another 5 minutes.

8

Thicken the sauce

Dissolve 1 tablespoon of potato starch in 3 tablespoons of water. Add the dissolved starch to the pan, stir and cook for a few more minutes to have a creamy chicken. Finally, add a little more seed oil to "polish" the dish.

9

Serve

Mix well and serve the kung pao stir-fried chicken, alone or accompanied with cooked rice.

Finished cooking? Great! 🎉

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Created by

Giulia Longo

Giulia Longo

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Allergens

  • Soy
  • Peanuts

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