DinnerMain Course

Kung Pao Chicken

Name: Kung Pao Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4人分
Cuisine: chinese
Ingredients: 500 g boneless, skinless chicken thigh cut into 1-inch pieces; 1 大さじ soy sauce; 1 小さじ rice wine vinegar; 1 大さじ cornstarch; 1 小さじ sesame oil; 2 大さじ soy sauce; 1 小さじ dark soy sauce; 2 大さじ rice wine vinegar; 2 小さじ sugar; 1 小さじ cornstarch; 2 大さじ water; 2 大さじ peanut oil; 8 個 dried red chili halved, seeds removed (optional, for less heat); 1 小さじ sichuan peppercorn; 2 片 garlic minced; 1 大さじ ginger grated; 0.5 個 yellow onion diced; 0.5 個 green bell pepper diced; 0.5 カップ roasted peanut unsalted; 2 個 scallion chopped, for garnish

This classic Sichuan dish features tender chicken pieces stir-fried with peanuts, vegetables, and a savory, spicy, and slightly sweet sauce. It's a flavorful and satisfying meal perfect for a weeknight dinner. Adjust the chili peppers to your preferred level of heat.

Forkinによるオリジナルレシピ

合計時間: 40 分
人数: 4
難易度: 普通
1人分: 496 kcal

アレルゲン情報： グルテン、ピーナッツ、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

chicken marinade

500 gboneless, skinless chicken thigh, cut into 1-inch pieces
1 大さじsoy sauce
1 小さじrice wine vinegar
1 大さじcornstarch
1 小さじsesame oil

sauce

2 大さじsoy sauce
1 小さじdark soy sauce
2 大さじrice wine vinegar
2 小さじsugar
1 小さじcornstarch
2 大さじwater

材料

2 大さじpeanut oil
8 個dried red chili, halved, seeds removed (optional, for less heat)
1 小さじsichuan peppercorn
2 片garlic, minced
1 大さじginger, grated
0.5 個yellow onion, diced
0.5 個green bell pepper, diced
0.5 カップroasted peanut, unsalted

garnish

2 個scallion, chopped, for garnish

調理器具

large skillet · wok · mixing bowls · whisk

作り方

手順

1
Combine the chicken pieces with the chicken marinade ingredients (soy sauce, rice wine vinegar, cornstarch, sesame oil) in a bowl. Mix well and let it marinate for at least 15 minutes while you prepare the other ingredients.
約15 分
調理のヒント： Marinating helps tenderize the chicken and infuse it with flavor.
2
In a separate small bowl, whisk together all the sauce ingredients (soy sauce, dark soy sauce, rice wine vinegar, sugar, cornstarch, water) until smooth. Set aside.
約2 分
調理のヒント： Mixing the sauce ahead of time ensures a quick addition during stir-frying.
3
Heat the peanut oil in a large skillet or wok over medium-high heat until shimmering.
約1 分
調理のヒント： A hot wok is key for good stir-frying.
4
Add the marinated chicken to the hot pan in a single layer. Cook for 3-4 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
約4 分
調理のヒント： Do not overcrowd the pan; cook chicken in batches if necessary to ensure even browning.
5
To the same pan, add the dried red chilis and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
約1 分
調理のヒント： Be careful not to burn the chilis, as they will become bitter.
6
Add the minced garlic and grated ginger to the pan. Stir-fry for another 30 seconds until fragrant.
約1 分
7
Stir in the diced onion and green bell pepper. Cook for 2-3 minutes until slightly softened but still crisp.
約3 分
8
Return the cooked chicken to the pan with the vegetables.
9
Give the prepared sauce a quick whisk, then pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything.
約2 分
調理のヒント： The cornstarch in the sauce will help it thicken quickly.
10
Stir in the roasted peanuts. Toss to combine.
約1 分
11
Remove the Kung Pao Chicken from the heat. Garnish with chopped scallions before serving.
調理のヒント： Serve immediately with steamed rice.

1人分

栄養情報

70%スコア

カロリー: 496.1kcal
たんぱく質: 39g
炭水化物: 13.7g
脂質: 31.8g
食物繊維: 2.9g
糖類: 5.1g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover Kung Pao Chicken in an airtight container in the refrigerator.

温め直し

Reheat in a skillet over medium heat or in the microwave until warmed through.