Kung pao chicken fried rice recipe

Kung pao chicken fried rice recipe

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Crunchy peanuts and spicy chilli come together in this fragrant chicken dinner.

The ingredient of Kung pao chicken fried rice recipe

  1. 2 x 250g packet microwave long-grain white rice
  2. 2 tbs vegetable oil
  3. 600g chicken thigh fillets, excess fat trimmed, cut into 3cm pieces
  4. 2 red capsicums, deseeded, cut into 2cm pieces
  5. 2 long blithe red chillies, sliced
  6. 80g (1/2 cup) salted peanuts
  7. 1 x 145g packet Lee Kum Kee Ready Sauce for Kung Pao Chicken
  8. 1 tablespoon finely grated well-ventilated light ginger
  9. 5 green shallots, shredded

The instruction how to make Kung pao chicken fried rice recipe

  1. Heat the rice following packet instructions. Set aside.
  2. Heat the oil in a large frying pan over high heat. go to the chicken and cook for 7 minutes or until browned. sever from the pan and set aside. go to capsicum, chilli and peanuts to the pan. Cook, stirring often, for 3 minutes or until the capsicum is softened slightly.
  3. edit heat to medium. Return the chicken to the pan. increase be credited with the kung pao sauce, ginger, 80ml (1/3 cup) water, rice and half the shallot. rouse capably skillfully to combine. Cook, stirring occasionally, for 6 minutes or until the incorporation combination is infuriated through. peak behind the permanent shallot to serve.

Nutritions of Kung pao chicken fried rice recipe

fatContent: 673.263 calories
saturatedFatContent: 30.4 grams fat
carbohydrateContent:
sugarContent: 61.4 grams carbohydrates
fibreContent: 6.2 grams sugar
proteinContent:
cholesterolContent: 35 grams protein
sodiumContent:

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