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Le Chaudron recipe
Poulet Kung Pao
Kung Pao chicken
⏱ 30 minServes 3Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients3 servings
500 g (18 oz)chicken breast, cubed
80 g (3 oz)roasted peanuts
6dried red chilies
3 tbspsoy sauce
2 tbsprice vinegar
1 tablespoonsugar
3scallions, cut into lengths
- 500 g (18 oz) chicken breast, cubed
- 80 g (3 oz) roasted peanuts
- 6 dried red chilies
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tablespoon sugar
- 3 scallions, cut into lengths
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 3. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the soy sauce, rice vinegar and sugar in a bowl.
- Stir-fry the chicken in a very hot wok for 4 minutes until golden and cooked through.
- Add the dried chilies and stir-fry 1 minute without letting them blacken.
- Add the sauce and toss for 2 minutes to glaze.
- Add the peanuts and scallions and toss 1 minute more.
- Serve hot with white rice.
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