Kung Pao - Chinese Spicy Chicken With Peanuts And Chili

Kung Pao - Chinese Spicy Chicken With Peanuts And Chili

Kung Pao - Chinese Spicy Chicken With Peanuts And Chili

Try this easy Kung Pao chicken recipe to prepare in half an hour a spicy stir fry with white meat, peanuts and chili - one of the most famous Chinese foods

July 19, 2012

Cuisine

Season & Occasion

serves for

4

total time

0 HR 25 MIN

ingredients

Chicken
4 breasts, approx. 800 g
Red chili
3 each
Garlic
3 cloves
Scallion
2 each
groundnut oil
45 ml
peanut
75 g
sugar
5 ml
rice wine
30 ml
Soy sauce
To taste
salt
To taste

Preparation

Wash the chicken breasts, pat dry and dice.

Wash the chilies, slit open lengthwise, remove the seeds and cut the flesh into thin strips.

Peel and roughly chop the garlic.

Wash, trim and finely chop the spring onions.

Heat the oil and brown the meat with the chilies over a high heat.

Add the garlic, spring onions, peanuts and sugar and continue frying for 1-2 minutes.

Add the rice wine and a little water and simmer for 1-2 minutes, or until the meat is cooked.

Season to taste with soy sauce and salt.

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