Healthier 25 Minute Kung Pao Chicken.

• 분량: 6 servings
• 총 시간: 25 minutes

재료

1 1/2 pounds boneless skinless chicken breasts, cubed

1 tablespoon plus 1 teaspoon arrowroot powder or cornstarch

2 tablespoons dry sherry or dry red wine

1/3 cup + 1 tablespoon low sodium soy sauce

2 tablespoons honey

2 tablespoons balsamic vinegar

1 tablespoon hoisin sauce ((homemade hoisin in notes))

1/2-2 teaspoons Sichuan peppercorns or red pepper flakes, use to your taste

4 tablespoons peanut or avocado oil

2 red bell peppers, thinly sliced

1-2 red fresno peppers, seeded, if desired and thinly sliced

4 cloves garlic, finely chopped or grated

1 inch fresh ginger, grated

2 teaspoons toasted sesame oil

1/2 cup roasted peanuts

4 green onions thinly, sliced, plus more for serving

방향

1. In a medium bowl, toss together the chicken, 1 tablespoon arrowroot powder/cornstarch, 1 tablespoon sherry, and 1 tablespoon soy sauce. 2. To make the sauce: Combine 1/2 cup water, 1/3 cup soy sauce, 1 tablespoon sherry, the honey, hoisin, balsamic, peppercorns, and 1 teaspoon arrowroot powder/cornstarch. 3. Heat 2 tablespoons of oil over medium heat. When the oil shimmers, add another 1-2 tablespoons oil, the chicken and cook, tossing 1-2 times, until it becomes crispy, about 5 minutes. Add the bell peppers, fresno peppers, garlic, and ginger, cook another 2-3 minutes. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce thickens and coats the chicken, about 5 minutes. Stir in the sesame oil, peanuts and green onions, cook another 2 minutes. 4. Serve the chicken over bowls of rice. Top with with additional green onions.

영양 정보

• 칼로리: 428 kcal