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Kung Pao Chicken With Chicken Fried Rice

Kung Pao Chicken With Chicken Fried Rice

Cooking Time

Preparation Time : 45

Cook Time : 90

Total Time : 135

Ingredients

Serves 4

  • For Kung Pao Chicken:::::. Marinade for chicken:. 500g boneless chicken cut in cubes

  • 2 eggs whites, beaten

  • 1 tsp salt

  • 1 tsp black pepper powder

  • 1 tsp garlic powder

  • 1 cup oil for frying marinated chicken ------------------------------------------------

  • For vegetables stir fry:

  • 1 bowl broccoli florets

  • 1 red capsicum

  • 1 yellow capsicum

  • 1 large carrot, cut in cubes

  • 1 large zucchini, cut in cubes

  • 1 onion, cut in cubes

  • 1 bunch spring onion (white parts), sliced in 1/2" pieces

  • 3 dry red chilies, broken in half

  • 5-6 garlic cloves, minced

  • 1" ginger, minced or grated

  • 3/4 cup Kung Pao sauce

  • 1 tsp each salt and black pepper powder

  • 3 tbsp oil

  • 2 tbsp roasted skinless peanuts

  • 1 tbsp sesame seeds

  • 1 cup chicken broth ------------------------------------------------ ------------------------------------------------

  • For Chicken Fried Rice::::: 1-1/2 cups long grain rice, washed and soaked for 30 minutes

  • 1 white onion sliced vertically

  • 1 bunch spring onions (white parts) cut in 1/2" pieces

  • 1 large capsicum cut in thin strips

  • 1 large carrot cut in strips

  • 1 cup french beans cut diagonally in 1" pieces

  • 1 cup cabbage cut in thin strips

  • 1 tbsp low sodium soy sauce

  • 1 tsp green chili sauce

  • 1 cup cooked and shredded chicken

  • 4-5 garlic cloves minced finely

  • 1" ginger grated

  • 1-1/2 tsp salt or to taste

  • 1-1/2 tsp black pepper powder

  • 1 tsp rice wine vinegar

  • 2 eggs

  • 2-3 tbsp oil

Directions

  • 01

    For Kung Pao Chicken: Marinate chicken with all ingredients mentioned under marinade (except oil) for 30 minutes in the refrigerator.

  • 02

    Heat 1 cup oil in a wok. Fry chicken in batches till lightly colored and thoroughly cooked. Remove chicken to a plate covered with paper napkins.

  • 03

    Parboil carrots or microwave them till just softened.

  • 04

    Clean wok and heat 3 tbsp oil in it.

  • 05

    Add garlic, ginger and saute for few seconds. Immediately add all the vegetables as well as the spring onions. Stir fry on high heat till vegetables are cooked but still firm.

  • 06

    Add the sauce and chicken. Stir well.

  • 07

    Add the broth and bring it to a boil.

  • 08

    Add salt and pepper to taste. Add peanuts along with sesame seeds. Saute well.

  • 09

    Serve with fried rice. ------------------------------

  • 10

    For Chicken Fried Rice: Beat eggs with little salt, pepper powder, and teaspoon of water.

  • 11

    Heat nonstick pan with little oil and spread the egg mixture evenly. Let it cook for 1-2 minutes flip it and cook for another few minutes. Remove to a plate and cut it in 1" long strips.

  • 12

    Heat oil in a wide wok/pan. Add garlic, ginger, and onions. Saute on high heat for a minute.

  • 13

    Add carrots and french beans. Stir fry till beans are cooked but firm.

  • 14

    Add capsicum and saute till it looks cooked but firm.

  • 15

    Add cabbage and stir constantly for a minute.

  • 16

    Add all the sauces and vinegar. Stir well.

  • 17

    Add salt and pepper to taste. Now add the rice and mix well thoroughly.

  • 18

    Finally add the egg strips. Mix well.

  • 19

    Serve with Kung Pao Chicken.

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