Kung Pao Chicken With Peanuts

Kung Pao Chicken With Peanuts

Ingredients

  • 250 g chicken breast fillets
  • 1/1 chilli pepper, red
  • 2/1 bell peppers, red and green
  • 2/1 cloves of garlic
  • 2/1 spring onions
  • 1/1 onion
  • 5/1 tbsp soy sauce
  • 3/1 tbsp rice wine
  • 3/1 tbsp starch (cornflour)
  • 2/1 tbsp hotchilli sauce
  • 2/1 tbsp sugar
  • 2/1 tbsp sesame oil
  • 1/1 tbsp fish sauce
  • 6/1 tbsp water
  • 3/1 tbsp rapeseed oil
  • 50 g peanuts, roasted, unsalted
  • 125/1 g Basmati rice
  • pepper

 

Preparation

Combine 1 tbsp soy sauce, 1 tbsp rice wine, 1tbsp starch to a marinade.

Cut the chicken breast fillet into small pieces and combine well with the marinade.

Wash and finely chop the chilli pepper. Slice the bell peppers, onion and spring onions into thin strips. Finely chop the garlic.

To make the sauce, combine the following ingredients: 4 tbsp soy sauce, 2 tbsp chilli sauce, 2 tbsp rice wine, 2 tbsp sugar, a pinch of pepper, 2 tbsp sesame oil, 2 tbsp starch, 6 tbsp water, 1 tbsp fish sauce.

Heat half of the rapeseed oil in a pan or wok. Briefly fry the chilli and garlic, add the meat and cook until the juices run clear. Then remove everything from the pan and set aside.

Heat the remaining rapeseed oil. Fry the onion, bell pepper and spring onions for a few minutes.

Add the meat and sauce mixture and bring to the boil.

Fold in the peanuts.

Cook rice according to the instructions on the packet.

Nutritions

  • Carbs
  • 46 g
  • 17 %
  • Fats
  • 27 g
  • 39 %
  • Protein
  • 26 g
  • 52 %
  • Kcal
  • 542
  • 27 %
  • Sat. fat
  • 3 g
  • 15 %