Kung Pao Chicken

Inspired by the classic Chinese kung pao chicken, I have developed this dish: juicy chicken thighs, marinated and roasted, with plenty of crunchy vegetables such as red and green bell peppers, carrot, celery, and onions in a lightly spicy kung pao sauce with roasted peanuts. Served with fluffy whole grain rice. Enjoy your meal!

Chicken thigh fillet (better life 2 stars), celery, green bell pepper, red bell pepper, carrot, red onion, Szechuan pepper, peanuts, sesame oil, basmati rice, brown rice, chilli sauce, gluten-free soy sauce, oyster sauce, black bean sauce (contains soy and gluten), sake (Japanese rice wine), sugar.

Allergens: alcohol, gluten, pinda, schaaldieren, selderij, sesamzaad, soja.

MicrowaveMarleen's choice

Heat the kung pao chicken with rice loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the kung pao chicken with rice covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot go in the oven, transfer to an oven dish.

Energy125,51 kcal

Protein8,54 g

Fat4,24 g

of which saturated1,05 g

Carbohydrates14,01 g

Dietary fibre1,74 g

Salt0,75 g

Average weight: 540 g