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Kung Pao Chicken | What's For Dinner

Ingredients

Para o frango

1 lb sobrecoxas de frango sem osso e sem pele, em cubos1 colher de sopa molho de soja1 colher de sopa amido de milho

Para o molho

2 colheres de sopa molho de soja1 colher de sopa vinagre preto chines (ou balsamico)2 colheres de cha acucar1 colher de cha oleo de gergelim1 colher de cha amido de milho misturado com 1 colher de sopa de agua

8 inteiras pimentas vermelhas secas1 colher de cha pimenta de Sichuan em graos3 dentes dentes de alho picados1 colher de cha gengibre fresco picado1/3 xicara amendoim torrado3 talos cebolinha verde fatiada2 colheres de sopa oleo vegetal

Instructions

1

Misture os cubos de frango com 1 colher de sopa de molho de soja e amido de milho. Deixe descansar 10 minutos.

2

Misture os ingredientes do molho (2 colheres de sopa de molho de soja, vinagre, acucar, oleo de gergelim, amido diluido) em uma tigela pequena.

3

Aqueca o oleo em uma wok em fogo alto. Adicione as pimentas secas e a pimenta de Sichuan, mexa por 20 segundos ate ficarem aromaticas e levemente escurecidas.

Tip: Nao deixe as pimentas ficarem pretas ou o molho ficara amargo. Devem apenas escurecer levemente.

4

Adicione o frango em camada unica e sele sem mexer por 2 minutos. Refogue por mais 2-3 minutos ate cozinhar.

5

Adicione alho e gengibre, mexa por 15 segundos. Despeje o molho e mexa ate engrossar e envolver o frango (cerca de 30 segundos).

6

Misture o amendoim e a cebolinha verde. Sirva imediatamente sobre arroz branco.

Nutrition per Serving

440kcal

Calories

34g

Protein

18g

Carbs

26g

Fat

3g

Fiber

Watch It Being Made

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Kung Pao Chicken

Ingredients

Para o frango

Para o molho

Instructions

Nutrition per Serving

Watch It Being Made

Tags

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