Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 30 min
Yield: 2147 g
Ingredients: minced garlic 20 teaspoon; onion 100 g; orange bell pepper 80 piece; yellow bell pepper 80 piece; red bell pepper 80 piece; Ollitera extra virgin olive oil 50 ml; cornstarch 12 g; low-calorie tomato ketchup 40 g; apple vinegar 40 ml; Worcestershire sauce 40 ml; pineapple juice 80 g; brewed soy sauce 125 g; chicken breast 1400 g

Cook 30 min Difficulty EASY 2,297 kcal

#Kung Pao Chicken #Chinese Cuisine #Mala #Chicken Dish #Spicy Food #Chinese Food #Stir-fried #Dried Chili #Peanuts #Soy Sauce Sauce

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Ingredients

Main ingredients

minced garlic 4 teaspoon
onion 100 g
orange bell pepper 1 piece
yellow bell pepper 1 piece
red bell pepper 1 piece
Ollitera extra virgin olive oil 50 ml
cornstarch 12 g
low-calorie tomato ketchup 40 g
apple vinegar 40 ml
Worcestershire sauce 40 ml
pineapple juice 80 g
brewed soy sauce 125 g
chicken breast 1400 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 84.31 g 15%

Protein 335.05 g 60%

Fat 63.51 g 25%

Serving size 2147g

Cooking steps

1

Cut the chicken breast into bite-sized pieces.
2

Marinate the chicken with cornstarch, soy sauce, and cooking wine.
3

Remove the seeds from the dried chili peppers and chop garlic and ginger.
4

Heat cooking oil in a pan and stir-fry the dried chili, garlic, and ginger.
5

Add the chicken and stir-fry until cooked through.
6

Add the sauce (soy sauce, vinegar, sugar, water, chili oil) and mix well.
7

Quickly stir-fry with bell peppers and peanuts to finish.

Kung Pao Chicken

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