Kung Pao Chicken

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
5 1
If you think of elaborate curries when you think of Asian cuisine, our Kung Pao Chicken will teach you better. With just a few ingredients, the dish is on the table in just 25 minutes.
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 800 g Chicken filet
  • 5 TABLESPOONS rice vinegar
  • 3 TABLESPOONS Soy sauce
  • 4 Spring onions
  • 1 piece (à ca. 3 cm) Ginger
  • 100 g dried plums
  • 1-2 TABLESPOONS dried chillies
  • 7-10 Tbsp Salt
  • 4 TABLESPOONS Oil
  • 100 g roasted peanuts
  • 1/2 TEASPOON Poultry broth (instant)

Directions

  1. 1

    Wash the meat, dab dry and dice. Marinate with 1 tbsp. rice vinegar and 1 tbsp. soy sauce.

  2. 2

    Leek onions clean, wash and roughly chop. Peel ginger and cut into very fine strips. Chop plums roughly. Chop chilli roughly.

  3. 3

    Heat the oil in a pan and roast the chillies briefly. Take out and fry the meat in 2 portions in hot oil for about 4 minutes each. Add meat, spring onions, plums, nuts, chillies, 100 ml water, the rest soy sauce and 4 tbsp vinegar. Stir in stock and season with salt.

Nutrition Facts

KCAL
490 kcal
CARBS
17 g
FATS
21 g
PROTEINS
56 g