Kung pao chicken with rice
Ready in 25 min1 serving
763kcal · per serving
Protein47.3 g
Carbs83.8 g
Fat23.4 g
Ingredients
- 150 g Chicken breast, raw
- 5 g Potato starch
- 20 g Soy sauce
- 5 g Sugar
- 8 g Sunflower oil
- 5 g Garlic (clove)
- 3 g Fresh ginger
- 80 g Red bell pepper
- 60 g Green bell pepper
- 20 g Peanuts
- 200 g White rice, cooked
Steps
- Dice the chicken and coat it in the starch. Mix the soy sauce, sugar and a splash of water.
- Stir-fry the chicken in the oil for 5 min, then add the garlic, ginger and diced peppers for 3 min.
- Pour in the sauce, add the peanuts and toss for 1 min until glossy. Serve over hot rice.
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