Kung Pao Chicken Recipe
Medium
•57 Min
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Ingredients
7
Servings
ingredient_quantity
recipe ingredient
MAGGI Magic Cubes Chicken (Crumbled)
2
Cubes
Chicken (Cut Into Small Pieces)
750
gms
Soya Sauce
4
Tablespoons
Ginger-Garlic Paste
1
Tablespoon
Black Pepper Powder
0.5
Teaspoon
Red Chilli Flakes
1
Teaspoon
Vinegar
2
Tablespoons
Refined Wheat Flour
1
Tablespoon
Salt (To Taste)
1
Pinch
Oil
5
Tablespoons
Green Chillies (Slit)
4
Spring Onion (Chopped)
6
Green Capsicum (Chopped)
1
Water
1.5
Cups
Peanuts
0.5
Cup
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
4.36 g
Energy
383.18 kcal
Fats
31.23 g
Protein
22.75 g
Nutrition Table Footer
20 min
15 min
10 min
5 min
5 min
2 min
Recipe steps
57 min
Step 1
Prepare ingredients as mentioned in the list. Marinate the chicken pieces in 1 tablespoon of soya sauce, ginger-garlic paste, pepper powder, red chilli flakes, 1
Recipe steps
57 min
Step 2
Heat oil in a wok and add the marinated chicken pieces. Stir-fry for a minute, cover it and cook on low flame till done.
Recipe steps
57 min
Step 3
Increase the flame, dry the gravy, if any and sauté the chicken, till brown. Add the sliced spring onions (keep some aside for garnish) and stir-fry for 2-3 minut
Recipe steps
57 min
Step 4
In a bowl, mix together remaining soya sauce, crumbled MAGGI Magic Cubes (Chicken), remaining vinegar, corn flour and water. Add this sauce mixture to the chicken
Recipe steps
57 min
Step 5
Lower the flame and continue to cook for 2-3 minutes, stirring continuously. Add the roasted peants and remove from fire.
Recipe steps
57 min
Step 6
Garnish with chopped green spring onions and serve hot.