Main courses
Kung pao chicken with peanuts
Stir-fried chicken, peanuts and chilies are served with cooked white rice.
Servings in this printout: 4
Ingredients
- 600 g boneless chicken thigh fillets
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp neutral oil
- 8 piece dried red chilies
- 2 piece garlic cloves
- 1 tbsp grated ginger
- 100 g roasted peanuts
- 4 piece spring onions
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp water
- 600 g cooked white rice
Method
Mix the chicken with one tablespoon of soy sauce and cornstarch. Leave to season for 10 minutes.
Mix soy sauce, rice vinegar, sugar and water for the sauce.
Heat a wok, add oil and fry the chicken in batches until browned. Set aside.
Fry chilies, garlic and ginger briefly. Return chicken, add sauce and stir until glossy.
Stir in peanuts and spring onion. Serve with the cooked rice.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 45.21 g
- Total carbohydrates (incl. fibre and polyols)
- 50.24 g
- Protein
- 40.03 g
- Fat
- 25.14 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- cornstarch · A suitable GI value was unavailable for this ingredient.
- The amount could not be reliably converted to grams.
- Suitable nutrition data was unavailable for this ingredient or product.
Notes
- Dried chilies flavor the oil; remove them if you prefer not to eat them.