Asian 25 min

Kung Pao Chicken

Name: Kung Pao Chicken
Total time: 25 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 tbs Sake; 2 tbs Soy Sauce; 2 tbs Sesame Seed Oil; 2 tbs Corn Flour; 2 tbs Water; 500g Chicken; 1 tbs Chilli Powder; 1 tsp Rice Vinegar; 1 tbs Brown Sugar; 4 Chopped Spring Onions; 6 cloves Garlic Clove; 220g Water Chestnut; 100g Peanuts

chicken

Ingredientsfor 2

450

Cal

40g

Protein

30g

Carbs

20g

Fat

12 tbs Sake
22 tbs Soy Sauce
32 tbs Sesame Seed Oil
42 tbs Corn Flour
52 tbs Water
6500g Chicken
71 tbs Chilli Powder
81 tsp Rice Vinegar
91 tbs Brown Sugar
104 Chopped Spring Onions
116 cloves Garlic Clove
12220g Water Chestnut
13100g Peanuts

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Instructions

1
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
2
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.
3
In a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.
4
Meanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens.