This recipe for "Kung Pao" chicken is slightly simplified to please the whole family and take you on a journey to ASIA. Great for the upcoming Chinese New Year.
In a dish, mix all these ingredients for the sauce, namely: (+ 2 tablespoons of soy sauce + 1 tablespoon of cornstarch + 3 cloves of pressed garlic + 3 halves of sliced bell peppers (red/green/yellow) + 1 tablespoon of pressed ginger juice + 1 teaspoon of curry paste + salt/pepper + 4 tablespoons of sesame oil + 6 tablespoons of salted peanuts + 2 tablespoons of cashews). Set aside.
Chicken cooking: Cut the chicken breasts into pieces. In a lightly oiled pan (coconut oil), brown the chicken pieces with the chopped onion over medium heat for 10 to 15 minutes. Season with salt and pepper.
When the meat is well browned, add all the ingredients for the sauce along with the broth and continue cooking on low heat for about 15 minutes, until the sauce thickens and coats the chicken. Stir frequently.
Cook the vermicelli in salted hot water. (Check the package for the cooking time.) Drain them.
Presentation: Place vermicelli in a ramen bowl with a drizzle of sesame oil. Top with sauced chicken, nigella seeds, and chopped coriander leaves.
To finish, enjoy yourself and have a great day.
0 servings
4
EN 
TH