Peanut chicken
Today on the table is peanut chicken, an unusual but very successful combination. Tender chicken fillet in a caramel crust, with a pronounced taste of garlic and ginger, the spiciness of hot pepper.
Equipment
- 1 knife
- 1 chopping board
- 1 saucepan
- 1 mix bowl
Ingredients
- 500 g chicken fillet
- 40 g ginger
- 2 cloves garlic
- 1 tbsp starch
- 1 pc onion
- ½ cup peanuts
- 1 tsp sugar
- 50 ml soy sauce
- 30 ml rice vinegar
- ¼ tsp hot pepper
- 40 ml vegetable oil
Instructions
- Prepare everything necessary.
- Cut the chicken fillet into strips, add half of the starch, pour in half of the soy sauce.500 g chicken fillet
- Mix and leave to marinate for 20-30 minutes.
- Heat the vegetable oil in a frying pan. Lay out the chicken fillet in one layer. Quickly fry over high heat until golden brown. If there is a lot of meat, fry in portions, removing the ready ones to a plate.40 ml vegetable oil
- Pour a spoonful of soy sauce into the pan, which will deglaze the fryings, scrape them off and lay them out with the meat. And add a little more oil to the pan, pour in the onion cubes, hot pepper. Adjust the spiciness to taste.1 pc onion, 50 ml soy sauce, ¼ tsp hot pepper
- Fry for a couple of minutes, introduce chopped ginger and garlic.40 g ginger, 2 cloves garlic
- After a minute, return the chicken.
- Separately mix soy sauce, starch, sugar, and rice vinegar.1 tbsp starch, 1 tsp sugar, 50 ml soy sauce, 30 ml rice vinegar
- Pour into the pan.
- Quickly mix and hold until a glossy caramel crust appears on the pieces. Sprinkle with roasted peanuts. Rice is good to offer as a side dish, which will balance the spiciness of the dish.½ cup peanuts
Nutrition
Calories: 243kcalCarbohydrates: 1gProtein: 28gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 80mgSodium: 844mgPotassium: 493mgFiber: 0.1gSugar: 0.5gVitamin A: 38IUVitamin C: 2mgCalcium: 10mgIron: 1mg