Kung Pao Chicken with Shiitake
⏳ Time
20 minutes
🥕 Ingredients
15
🍽️ Servings
2
Description
Kung Pao Chicken with Shiitake
Ingredients
- Scallions - 0.4 oz
- Skin-On Chicken Breasts - 5.3 oz
- Leek - 0.7 oz
- Shallot - 0.4 oz
- Ginger - 0.1 oz
- Carrot - 0.9 oz
- Garlic - 2 cloves
- Macadamia Nuts - 0.4 oz
- Soy Sauce - 0 fl oz
- Orange Bell Peppers - 2 pieces
- Snap Peas - 8 pieces
- Sesame Oil - 0 fl oz
- Shimeji mushrooms - 0.4 oz
- Soy Sauce - 0 fl oz
- Kung Pao Sauce - 1 fl oz
Step by Step guide
Step 1
Before preparing the Kung Pao Chicken, soak the shiitake mushrooms for 1 hour — they are usually sold dried and need to be rehydrated before use.
Step 2
Cut the chicken breast into large cubes.
Step 3
Start marinating the chicken: add a little of each sauce and mix thoroughly.
Step 4
Sprinkle the chicken with starch — take 2 tablespoons.
Step 5
Fry the chicken in hot oil for a few minutes until the pieces turn golden brown.
Step 6
Place the chicken pieces on a plate lined with napkins to let the oil drain. Start preparing the vegetables.
Step 7
Chop the vegetables. Add green onion, triangular pieces of bell pepper, carrot, shiitake mushrooms, leek, shallot, peas, and a little bit of dried chili to the pan.
Step 8
Stir the vegetables vigorously to keep them juicy and flavorful. After 2 minutes, add ginger, garlic, and 1.5 ladles of chicken broth — it helps the vegetables cook better. Stir-fry them quickly, remembering to keep stirring.
Step 9
Add a teaspoon of each sauce to the vegetables and mix everything in the pan thoroughly. Add the chicken and cashews, stirring everything together for about 2–3 minutes.
Step 10
The chicken and vegetables are ready. For a side dish, boil rice and serve it in a separate container. You can garnish it with herbs.
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