![Kung Pao Chicken Kung Pao Chicken](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/188353BD-9C50-4D76-86E6-A45F525119CF/Derivates/71FB3CEC-4C97-479C-8D6B-354B4EFB513E.jpg)
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Ingredients
Glaze
- 4 green onions, cut into pieces
- 4 garlic cloves
- 10 - 15 dried red chilies, stems removed
- 1 tbsp corn starch
- 1 tbsp dark brown sugar
- 1 tsp ground ginger
- ¼ tsp dried chili flakes, to taste
-
3
oz fermented black bean paste
or 3 oz black bean garlic sauce -
2
oz chicken stock
or 2 oz chicken stock, low sodium -
2
tbsp soy sauce
or 2 tbsp soy sauce, light - 2 tbsp black vinegar
- 1 tbsp Chinese cooking wine
- 2 tsp peanut oil
Sauté
- 20 oz water
- 24 oz chicken breast, skinless, boneless, cubed (1 in.)
- 1 oz peanut oil
- 6 oz bell peppers, diced (½ in.)
- 6 oz zucchini, sliced (¼ in.)
- 3 oz carrots, sliced (¼ in.)
- 2 oz raw unsalted peanuts, plus extra to garnish
- green onions, sliced on the bias, to garnish
- cooked rice, to serve (see Tip)
- Nutrition
- per 1 portion
- Calories
- 1372 kJ / 328 kcal
- Protein
- 33 g
- Carbohydrates
- 16 g
- Fat
- 15 g
- Saturated fat
- 3 g
- Fiber
- 3 g
- Sodium
- 738 mg
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