Hitum pönnurnar á meðan síðan hleðst
Merki eru sett sjálfkrafa og geta verið röng. Skoðaðu hráefnin ef þú þarft að forðast eitthvað.
A classic Sichuan stir-fry featuring tender chicken, crunchy peanuts, and fiery dried chilies in a savory-sweet sauce. This Kung Pao Chicken recipe delivers an authentic taste with a balance of flavors and textures. Perfect for a quick and satisfying weeknight meal.
Ísabella Marín
Greint sjálfkrafa út frá hráefnalistanum og ekki tæmandi ofnæmisyfirlýsing. Lestu alltaf á umbúðirnar.
Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.
In a bowl, combine the sake, soy sauce, and sesame seed oil. In a separate small bowl, dissolve the corn flour in the water. Then, combine both mixtures and divide the total mixture in half.
In a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat thoroughly. Cover the dish and marinate in the refrigerator for 30 minutes.
In a medium frying pan, combine the remaining sake mixture, chilli powder, rice vinegar, and brown sugar. Mix well. Then, add the chopped spring onions, garlic cloves, water chestnuts, and peanuts. Heat the sauce slowly over medium heat until it becomes aromatic, about 5 minutes.
Áætlað út frá hráefnagögnum, ekki mælt á rannsóknarstofu. Nutri-Score er reiknað úr sömu tölum.
Í skammti
491
kcal
Hitaeiningar
36.9
g
Prótein
24.7
g
Fita
32.3
g
Kolvetni
7.6
g
Trefjar
Kláraðu máltíðina.
