Lunch · Sichuan
Kung Pao-Style Chicken
Sichuan-style stir-fried chicken with peanuts, chili, ginger and soy sauce.
- per serving
- 740 kcal
- Protein
- 55 g
- Total time
- 38 min
- Makes
- 1 serving
- High protein
Instructions
Rinse the 65 g of dry white rice and cook it for 12 to 15 minutes in 650 ml of boiling water, according to the package; drain and keep warm.
While it cooks, cut the 180 g of chicken breast into 2 cm dice and the 100 g of bell pepper into 1.5 cm squares. Chop the 6 g of garlic and grate the 7 g of ginger.
Heat the 10 g of oil in a wok. Sear the chicken for 6 minutes over medium-high heat, turning it; add the pepper and cook for 4 minutes, then the garlic, ginger and the 1 g of chili for 1 minute.
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