Kung Pao Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breast fillet (s)
- 1 chilli pepper (s), red
- 1 green pepper (s)
- 2 cloves garlic)
- 2 spring onion (s)
- 1 onion (s)
- 40 g cashew nuts, untreated
- 5 ½ tablespoon soy sauce
- 3 tablespoon rice wine
- food starch
- 2 tablespoon chilli sauce (hot, not sweet and hot)
- 2 teaspoons sugar
- some pepper
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce (Nam Pla)
- 6 tablespoon water
- 1 bag rice (cooking )
- Water (salt water)
- 3 mushrooms, brown
- 50 g bamboo shoot (s), cut into strips, from the jar
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into bite-sized pieces and marinate with the following marinade for about 30 minutes: Mix 1.5 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon cornstarch well.
- Bake the cashew nuts in the oven at about 180 ° C for about 10-15 minutes until golden brown. Clean the chilli pepper, cut it in half lengthways, remove the seeds and cut into small pieces. Cut the bell pepper and onion and dice, the spring onions into fine strips. Also cut the mushrooms into pieces and drain the bamboo shoots. Finely chop the garlic.
- Now make the sauce from the following ingredients and set aside: 4 tablespoon soy sauce, 2 tablespoon chili sauce, 2 tablespoon rice wine, 2 teaspoon sugar, a little pepper, 2 teaspoon sesame oil, 2 teaspoon cornstarch, 6 tablespoon water, 1 teaspoon Nam Pla fish sauce.
- Heat the oil in a pan or wok. Briefly fry the chilli pepper and garlic, add the meat and continue to fry, stirring, until cooked through. Then take everything out and put aside.
- Heat the oil again in a pan, fry the onions, bell peppers and spring onions for a few minutes. Add bamboo shoots and mushrooms. Add the meat. Add the mixed sauce and bring to the boil. Of course, rice goes very well with this delicious Chinese dish, which is boiled in salt water in the meantime.
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