Chicken with Peanuts (Gong Bao)

Chicken breasts marinated in a flavorful sauce are quickly stir-fried in a wok. Enhanced with fresh vegetables and peanuts, they will bring the authentic Chinese dish to your table.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 3
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 300 g Meat, chicken, breasts

  • 2 piece Bell pepper, red, fresh

  • 1 piece Carrot, fresh

  • 2 pod Garlic, fresh

  • 1 teaspoon Spices, ginger, ground

  • 8 pieces Chili peppers, red chili, dried

  • 20 g Peanuts, roasted in oil, unsalted

  • 2 piece Onion, young

  • 2 teaspoons Soy sauce, shoyu

  • 2 teaspoons Oyster sauce

  • 2 pinch Salt, table

  • 2 spoons Soup base, chicken, cube

  • 1 pinch Sugar, white

  • 1 teaspoon Koruzni škrob

  • 3 spoons Oil, sesame

marinada

  • 2 teaspoons Alcohol, Dessert wine

  • 1 pinch Salt, table

  • 0.5 spoons Oil, plant, sunflower

  • 2 teaspoons Koruzni škrob

  • 1 piece Egg, egg white, fresh

Steps

  1. Thoroughly rinse the chicken breasts under running water, dry them well with a paper towel, and cut them into bite-sized cubes. In a bowl, mix all the marinade ingredients together, then add the chicken pieces. Mix well and marinate for 10 minutes.

  2. Meanwhile, wash and clean the bell peppers. Cut them in half, remove the seeds, and cut them into larger cubes or triangles. Peel the carrots, wash them, and cut them into thin and short sticks. Finely chop the chilies (for a less spicy dish, remove the seeds). Wash and clean the onions, then cut them into larger rings. Peel the garlic, wash it, and finely chop it.

  3. Heat 3 tablespoons of sesame oil in a wok or a large pan, then add the chicken pieces that have been removed from the marinade. Stir-fry the chicken over moderate heat for 5 minutes. Then remove the chicken from the wok and set it aside on a plate. Add the garlic and ground ginger to the wok and quickly stir-fry. Add the bell peppers, carrots, and chilies, and stir-fry everything together for 5 minutes, stirring constantly.

  4. Add the soy sauce, oyster sauce, salt, broth base, and a pinch of sugar to the vegetables. Mix well and return the chicken to the wok. Thoroughly mix all the ingredients in the wok. In a small bowl, mix the starch with 0.5 dl of water, then pour the starch mixture into the wok and stir. Cook over moderate heat until the sauce thickens slightly (about 2 minutes).

  5. Just before serving, add the chopped onions and peanuts to the wok. Cook everything together for another minute, then serve on plates. Rice can be offered as a side dish.

Nutrition Information (Per 100g)

  • Calories: 145 kcal
  • Fat: 5.34 g
    • Saturated Fat: 0.8 g
  • Carbohydrates: 13.41 g
    • Sugars: 6.82 g
  • Protein: 9.2 g
  • Fiber: 4.43 g

Advice

If you want the dish to be less spicy, add only one or two chilies (without seeds).