Kung Pao chicken
Servings: 4 servings
Calories: 458kcal
Ingredients
Protein
- 1 lb Chicken thighs - small cubes, boneless, skinless
For the Marinade
- 1 tsp Rice wine
- 2 Tbsp Brown sugar
- 1 Tbsp Flour
- 1 Tbsp Dark soy sauce
- 2 Tbsp Apple cider vinegar
- 1 Tbsp Oyster sauce
- 3 Tbsp Hoisin sauce
- 1/2 Cup Water
Vegetables
- 4 Garlic cloves - minced
- 1 Dried red chili
- 1 cup Broccoli 90 grams
- 2 cup Cauliflower 180 grams
- 100 gram Enoki mushrooms
Extras
- 1/2 Red bell pepper
- 2 Scallions
- 1/2 cup Fresh parsley
- 1/2 cup Peanuts
- 1 Tbsp Olive oil
Instructions
- Ingredients Preparation: Julienne the red bell pepper. Rinse and slice the broccoli, enoki mushrooms (cut off roots), and cauliflower. Rinse and cube chicken breasts into 1-inch pieces.
- Marinate the Chicken: In a bowl, whisk together soy sauce, sugar, apple cider vinegar, sesame oil, hoisin sauce, rice wine, oyster sauce, and 1/4 cup water. Pour the marinade over the chicken and massage it in. Cover and let rest for at least 15 minutes.
- Vegetable Cooking: Heat olive oil in a wok. Sauté chopped chili and garlic for 1 minute. Add broccoli, cauliflower, enoki mushrooms, and red bell pepper. Sauté for 10 minutes and set aside.
- Cook the Chicken: In the same wok, stir-fry marinated chicken over high heat for 3 minutes until white. Add 2 tablespoons of hoisin sauce and 1/4 cup of water.
- Combine and Serve: Add the cooked vegetables and peanuts to the chicken. Stir and cook on low for 3 minutes until the sauce thickens. Garnish with fresh parsley and serve immediately with rice.
Nutrition
Calories: 458kcal | Carbohydrates: 25g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 473mg | Potassium: 810mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1399IU | Vitamin C: 75mg | Calcium: 87mg | Iron: 3mg