This Chinese dish uses juicy boneless and skinless chicken thighs. Dice them and fry them with hot chili peppers, and then mix with separately fried vegetables – sweet peppers and petiole celery – in a thick sauce with ginger, rice vinegar and garlic. Everything will take you less than half an hour. Add crushed peanuts to the finished “Gunbao” chicken, an essential ingredient of the dish, and serve with a side dish of boiled noodles, sprinkled with green onions.
Calories 376, total fat 21 g. saturated fats 4 g. squirrels 32 g. carbohydrates sixteen g. cellulose 4 g. cholesterol 157 mg., sodium 814 mg., sugar 6 g.
Time: 25 minutes
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 chicken thighs without skin and bones, diced
- 1/4 Art. soy sauce
- 2 tbsp. l brown sugar
- 2 tbsp. l chopped ginger
- 1 tbsp. l sherry
- 1 tbsp. l siracha sauce
- 1 tbsp. l corn starch mixed with 3 tbsp. l water
- 2 tsp rice vinegar
- 2 cloves of chopped garlic
- 2 tbsp. l peanut butter
- 8 dried Asian chili peppers, chopped into small pieces
- 2 stalks of celery, very thinly chopped
- 1 large red bell pepper, chopped in large pieces
- 0.5 tbsp. unsalted peanuts
- Finished noodles lo mein or chow mein for serving
- 2 green onions, finely chopped
- Start with the sauce. Combine soy sauce, brown sugar, ginger, sherry, siraca sauce, a suspension of corn starch, rice wine vinegar, and garlic in a bowl.
- Heat the peanut butter in a large skillet over high heat. Throw the chili peppers in the oil and fry, stirring, for 30 seconds to release the taste. Add chicken and fry until tender, 5-6 minutes. Remove the chicken from the pan.
- Add celery and red pepper and fry for 1 minute, then return the chicken to the pan. Pour in the sauce mixture and cook until the sauce thickens, a couple of minutes. Add peanuts and mix. Serve over the noodles, sprinkled with chopped green onions.
If the sauce becomes too thick, it can be diluted with a little water.