Kung Pao Chicken Recipe

(0)

57 Min

Medium

Ingredients

7 Servings

2 Cubes

MAGGI Magic Cubes Chicken (Crumbled)

750 gms

Chicken (Cut Into Small Pieces)

4 Tablespoons

Soya Sauce

1 Tablespoon

Ginger-Garlic Paste

0.5 Teaspoon

Black Pepper Powder

1 Teaspoon

Red Chilli Flakes

2 Tablespoons

Vinegar

1 Tablespoon

Refined Wheat Flour

1 Pinch

Salt (To Taste)

5 Tablespoons

Oil

Green Chillies (Chopped)

Spring Onion (Chopped)

Green Capsicum (Chopped)

1.5 Cups

Water

0.5 Cup

Peanuts

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Nutrition Value

Carbohydrates

4.36 g

Energy

383.18 kcal

Fats

31.23 g

Protein

22.75 g

Information per serving

Step 1
20 Min

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 tablespoon of vinegar and salt to taste. Keep it aside for 2-3 hours.
Step 2
15 Min

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.
Step 3
10 Min

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 minutes. Now, add capsicum and fry for a few minutes.
Step 4
5 Min

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 and mix till all the pieces are coated with it.
Step 5
5 Min

Lower the flame and continue to cook for 2-3 minutes, stirring continuously. Add the roasted peants and remove from fire.
Step 6
2 Min

Garnish with chopped green spring onions and serve hot.

Step 1 of 6

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 tablespoon of vinegar and salt to taste. Keep it aside for 2-3 hours.

Step 2 of 6

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.

Step 3 of 6

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 minutes. Now, add capsicum and fry for a few minutes.

Step 4 of 6

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 and mix till all the pieces are coated with it.

Step 5 of 6

Lower the flame and continue to cook for 2-3 minutes, stirring continuously. Add the roasted peants and remove from fire.

Kung Pao Chicken Recipe

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Kung Pao Chicken Recipe

Ingredients

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Nutrition Value

Instruction

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