/ Recipe: Chicken Kung Pao

Recipe: Chicken Kung Pao

Ingredients:
  • Chicken thighs (fillets) - 340 grams
  • Peanuts - 3 Art. Spoons
  • Dried chili peppers - 8 pieces
  • Garlic - 2 Teeth
  • Green onions - 1 Piece
  • Zucchini - 1/4 Pieces
  • Pepper ground - - To taste
  • Oil - 1 st. a spoon
  • Oyster Sauce - 1 Art. a spoon
  • Soy sauce - 1 st. a spoon
  • Mirin - 1 st. a spoon
  • Sugar - 1/2 Teaspoon
  • Sesame oil - 1/2 teaspoons
  • Chicken broth - 1/3 Cups
  • Potato starch - 1 teaspoon
  • Water - 1 teaspoon
  • Red pepper Bulgarian - 1/3 Pieces
Instructions

Prepare all the ingredients. Slicing vegetables - at your discretion, however I propose to cut the zucchini and pepper coarsely, everything else is small enough. Chicken cut into small portions. Immediately prepare the sauce: mix oyster sauce, soy sauce, mirin, sesame oil, sugar and chicken broth. On a hot fire, warm up the wok, in it - a little bit of butter. In a hot wok lay out peanuts, vegetables and dried chili peppers. Fry, stirring quickly, 30 minutes. Add the chicken and ground pepper. Stirring, fry another 2 minutes on a rapid fire. Fry almost to the full availability of chicken. Fill sauce and bring to a boil. When the sauce boils, add a teaspoon of starch and water to the wok. Stir well, fry for another 30-60 seconds, then remove it from the fire. We serve immediately. Bon Appetit!

Servings: 3-4

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