If pao group chicken – cupboard kitchen

A quick and easy Kung Pao chicken with chopped chicken, peppers, peanuts, peppers and pepper grains from Sichuan!

Kung Pao chicken is a classic Chinese take -out dish which generally contains chicken with chili peppers for heat and pepper grains of Sichuan for their numb properties in the mouth. It is a slightly different version of the dish exchanging chicken pieces for ground chicken and it is super easy to do. It is as easy to prepare this dish as to cook the chopped chicken and vegetables (like peppers), before adding the mixture of the ingredients of the sauces and cooking for a minute or two! The sauce contains pepper grains from the Sichuan, red pepper, garlic, ginger, broth, light soy sauce, dark soy sauce, chinkiang, sugar and cornstarch. Everything that is said and done, the Kung Pao chicken takes less time to do that it is not necessary to cook the rice to serve it!

If Pao Ground Chicken

Preparation time:: 5 minutes Cook time:: 15 minutes Total time:: 20 minutes Portions:: 4

A quick and easy Kung Pao chicken with chopped chicken, peppers, peanuts, peppers and pepper grains from Sichuan!

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ingredients

• 1 tablespoon of oil
• 1 -book chicken breast, cut into pieces of the size of a bite
• 1 red pepper, dice (optional)
• 1 teaspoon of Sichuan pepper, toasted and soil (optional)
• 1 teaspoon of red pepper flakes
• 1 tablespoon of garlic, chopped / grated
• 1 tablespoon of ginger, chopped / grated
• 1/4 chicken broth cup (link) (or water)
• 2 tablespoons of light soy sauce (or soy sauce)
• 1 tablespoon of dark soy sauce (or soy sauce)
• 1 tablespoon of chinkiang (Chinese black vinegar) (or balsamic vinegar)
• 1 teaspoon of sugar (white or brown or palm or coconut)
• 2 teaspoons
• 1/4 cup of roasted peanuts, roughly chopped
• 1 teaspoon of grilled sesame oil
• 2 green onions, in slices

instructions

1. Heat the oil in a wok or a large skillet over medium-high heat, add the chicken and cook, breaking it while it cooks.
2. Add the pepper and cook for 2-3 minutes.
3. Add the mixture of pepper grains of the Sichuan, red pepper, garlic, ginger, broth, light soy sauce, dark soy sauce, chinkiang, sugar and cornstarch, mix and cook until the sauce thickens a little, about 2-3 minutes.
4. Turn off the fire, mix the peanuts, toasted sesame oil and green onions and take advantage of it!

Option: Replace the clear soy sauce with a soy sauce if you cannot find them.
Advice: Start cooking the rice just before starting this recipe and they will make themselves at the same time!

Nutritional:: CALORIES 219,, GRAS 12G (1g saturated,, Trans 0),, Cholesterol 83 mg,, Sodium 553 mg,, CHRCIDES 9G (1g fiber,, 3G sugars),, Protein 29G

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