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Kung Pao Chicken with Zucchini and Rice
Kung Pao is a unique dish originating from Sichuan cuisine, filled with a delicious sauce and crunchy peanuts. This recipe was created in collaboration with an influencer. Anita.79.79, has also been enriched with zucchini. Enjoy!
Ingredients
- 100 gr Kung Pao paste
- 3 tablespoons light soy sauce
- 2 tablespoons of coconut sugar
- 2 tablespoons rice vinegar
- 300 gr sushi rice
- 20 gr black sesame
- 400 g chicken breast, diced
- 3 tablespoons of potato flour
- 3 tablespoons of coconut oil
- 1 cm of ginger, finely chopped
- 1 chili pepper, finely chopped, to taste
- 3 cloves of garlic, finely chopped
- 1 onion, finely chopped
- 300 g peanuts
- 1 red pepper, cut into strips
- 1 zucchini, sliced
- 250 ml of water
- Salt, pepper to taste
To serve:
- Sesame
- Parsley
- Chives
A method of preparing
- Place the chicken breast in a bowl, season with salt and pepper, and then dust with 2 tablespoons of potato starch. Heat 2 tablespoons of coconut oil in a pan and brown the meat.
- Prepare sushi rice according to the instructions on the package, then add black sesame seeds and shape into balls.
- Heat the remaining oil in a wok and sauté the ginger, garlic, chili, and onion. After a few moments, add the zucchini and simmer until almost cooked.
- In a bowl, combine water with 1 tablespoon of potato starch. Pour the mixture into the wok. Add the chicken, bell pepper, soy sauce, rice vinegar, Kung Pao paste, sugar, and peanuts.
- Serve the finished dish with rice, sprinkled with sesame seeds, parsley and chives.
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Chicken 
Chinese 
up to 15 minutes 
Vegetables 