![Kung Pao Chicken Kung Pao Chicken](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/188353BD-9C50-4D76-86E6-A45F525119CF/Derivates/71FB3CEC-4C97-479C-8D6B-354B4EFB513E.jpg)
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Glaze
- 4 green onions, cut into pieces
- 4 garlic cloves
- 10 - 15 dried red chilies, stems removed
- 1 tbsp corn starch
- 1 tbsp dark brown sugar
- 1 tsp ground ginger
- ¼ tsp dried chili flakes, to taste
-
3
oz fermented black bean paste
ou 3 oz black bean garlic sauce -
2
oz chicken stock
ou 2 oz chicken stock, low sodium -
2
tbsp soy sauce
ou 2 tbsp soy sauce, light - 2 tbsp black vinegar
- 1 tbsp Chinese cooking wine
- 2 tsp peanut oil
Sauté
- 20 oz water
- 24 oz chicken breast, skinless, boneless, cubed (1 in.)
- 1 oz peanut oil
- 6 oz bell peppers, diced (½ in.)
- 6 oz zucchini, sliced (¼ in.)
- 3 oz carrots, sliced (¼ in.)
- 2 oz raw unsalted peanuts, plus extra to garnish
- green onions, sliced on the bias, to garnish
- cooked rice, to serve (see Tip)
- Nutrição
- por 1 portion
- Energia
- 1372 kJ / 328 kcal
- Proteína
- 33 g
- Hidratos de carbono
- 16 g
- Gordura
- 15 g
- Gordura saturada
- 3 g
- Fibra
- 3 g
- Sódio
- 738 mg
Nas coleções
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