Dispositivos y accesorios
Kung Pao Chicken
Prep. 15min
Total 1h 5min
6 portions
Ingredientes
Glaze
-
green onions cut into pieces4
-
garlic cloves4
-
dried red chilies stems removed10 - 15
-
corn starch1 tbsp
-
dark brown sugar1 tbsp
-
ground ginger1 tsp
-
dried chili flakes to taste¼ tsp
-
3 oz black bean garlic saucefermented black bean paste3 oz
-
2 oz chicken stock, low-sodiumchicken stock2 oz
-
2 tbsp soy sauce, lightsoy sauce2 tbsp
-
black vinegar2 tbsp
-
Chinese cooking wine1 tbsp
-
peanut oil2 tsp
Sauté
-
water20 oz
-
chicken breast, skinless, boneless cubed (1 in.)24 oz
-
peanut oil1 oz
-
bell peppers diced (½ in.)6 oz
-
zucchini sliced (¼ in.)6 oz
-
carrots sliced (¼ in.)3 oz
-
raw unsalted peanuts plus extra to garnish2 oz
-
green onions sliced on the bias, to garnish
-
cooked rice to serve (see Tip)
Dificultad
fácil
Inf. nutricional por 1 portion
Sodio
738 mg
Proteína
33 g
Calorías
1372 kJ /
328 kcal
Grasa
15 g
Fibra
3 g
Grasas saturadas
3 g
Carbohidratos
16 g
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