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    Dinner

    10-Minute Hunan Chicken

    4 servings

    annokset

    10 minutes

    kokonaisaika
    Aloita kokkaaminen

    Ainekset

    1 pound chicken thighs (skinless, chopped into bite sized pieces)

    1 tablespoon almond flour (or cornstarch)

    1 tablespoon oil

    1 tablespoon sesame oil

    2 cloves garlic (minced)

    1 tablespoon ginger (minced)

    3 cups broccoli (chopped)

    1 large bell pepper (chopped)

    1 medium zucchini (chopped)

    1/2 cup chicken broth

    3 tablespoon soy sauce

    1 tablespoon fish sauce

    1 tablespoon white vinegar

    2 tablespoon brown sugar

    2 tablespoon chili paste (I used sambal oelek)

    1/2 teaspoon cornstarch (or xanthan gum)

    Ohjeet

    Whisk

    Make the Hunan sauce by whisking together the chicken broth, soy sauce, fish sauce, white vinegar, brown sugar, chili paste, and cornstarch, and setting aside.

    Coat

    In a bowl, add the chopped chicken and almond flour and lightly mix together.

    Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked, around five minutes. Remove the chicken from the pan.

    Add the sesame oil and, when hot, add the minced garlic and ginger and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender, around 3 minutes.

    Add the chicken back to the pan, before adding the Hunan sauce. Let it bubble and thicken for several minutes, before removing it from the heat.

    Ravinto

    Annoskoko

    -

    Kalorit

    358 kcal

    Rasva yhteensä

    22 g

    Tyydyttynyt rasva

    -

    Tyydyttymätön rasva

    -

    Transrasva

    -

    Kolesteroli

    -

    Natrium

    1319 mg

    Hiilihydraatit yhteensä

    8 g

    Ravintokuitu

    4 g

    Sokerit yhteensä

    -

    Proteiini

    26 g

    4 servings

    annokset

    10 minutes

    kokonaisaika
    Aloita kokkaaminen

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    Ainekset

    1 pound chicken thighs (skinless, chopped into bite sized pieces)

    1 tablespoon almond flour (or cornstarch)

    1 tablespoon oil

    1 tablespoon sesame oil

    2 cloves garlic (minced)

    1 tablespoon ginger (minced)

    3 cups broccoli (chopped)

    1 large bell pepper (chopped)

    1 medium zucchini (chopped)

    1/2 cup chicken broth

    3 tablespoon soy sauce

    1 tablespoon fish sauce

    1 tablespoon white vinegar

    2 tablespoon brown sugar

    2 tablespoon chili paste (I used sambal oelek)

    1/2 teaspoon cornstarch (or xanthan gum)

    Ohjeet

    1

    Whisk

    2

    Make the Hunan sauce by whisking together the chicken broth, soy sauce, fish sauce, white vinegar, brown sugar, chili paste, and cornstarch, and setting aside.

    3

    Coat

    4

    In a bowl, add the chopped chicken and almond flour and lightly mix together.

    5

    Add the oil in a non-stick pan or wok and place over medium heat. Stir fry the chicken until mostly cooked, around five minutes. Remove the chicken from the pan.

    6

    Add the sesame oil and, when hot, add the minced garlic and ginger and stir fry for several minutes. Add the remaining vegetables and cook until mostly tender, around 3 minutes.

    7

    Add the chicken back to the pan, before adding the Hunan sauce. Let it bubble and thicken for several minutes, before removing it from the heat.