Quick, easy and delicious Kung Pao Chicken. This stir fry recipe is slightly modified from the original “authentic” version but has the same fantastic flavour. This recipe takes 30-40 minutes, depending on work speed, and will set you up for the week in no time. Please enjoy.
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Ingredients -
Chicken & Marinade -
() - Chicken Thigh, Diced
1/2 Cup (125ml) - Low Sodium Soy Sauce
2 Tbsp (40ml) - Shaoxing Wine
3 Tbsp (60ml) - Hoisin Sauce
1 1/2 tsp (15ml) - Sesame Oil
2 tsp (9g) - Granulate Sugar (Optional)
4 - Garlic Cloves, Grated
15g () - Ginger, Grated
1 1/2 Tbsp (12g) - Cornflour
1 tsp (2g) - Szechuan Pepper, Ground
Pinch Ground White Pepper
Stir Fry Ingredients -
2 Tbsp (40ml) - Peanut Oil
1 - Small Red Bell Pepper (Capsicum), Chopped
1 - Small Green Bell Pepper (Capsicum), Chopped
8 - Spring Onions (Scallions), White Root, Chopped (Green Stem Used As Garnish)
1-2 - Long Red Chillies, Thinly Sliced
1/2 Cup (50g) - Roasted Peanuts, Roughly Chopped
Ground White Pepper To Taste
Jasmine Rice -
300g () - Jasmine Rice, Washed
500g (500ml) - Cold Water
Salt To Taste
Aromatics (Optional)
Recipe Notes -
If you can’t consume alcohol, the Shaoxing wine can easily be left out with little flavour loss.
If you’re allergic to peanuts, it’s no issue to not add them.
If you don’t like spice, the chillies can be left out or replaced with milder versions.
As for chicken breast instead of thigh, cook the chicken breast the same way but for only 5 minutes before.
#mealprep #mealpreprecipes #mealprepideas
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7 months ago 00:09:27 1
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7 months ago 06:04:40 1
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7 months ago 00:03:55 1
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7 months ago 00:04:50 1
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7 months ago 00:01:00 1
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