Kung Pao Chicken is a popular Chinese dish that originated from the Sichuan province. It is a spicy stir-fry made with diced chicken, peanuts, and vegetables. The dish is known for its bold flavors, combining the perfect balance of sweetness, tanginess, and spiciness. The chicken is marinated in a savory sauce and stir-fried with garlic, ginger, and Sichuan peppercorns. The addition of peanuts adds a crunchy texture to the dish. Kung Pao Chicken is typically served over steamed rice and garnished with green onions.
Nutrition Information:
Nutrient
Amount
Total Fat
10g
Saturated Fat
2g
Cholesterol
70mg
Sodium
800mg
Total Carbohydrates
15g
Dietary Fiber
2g
Sugars
4g
Protein
25g
Ingredients:
Ingredient
Quantity
Chicken breast
2
Roasted peanuts
1/2 cup
Green bell pepper
1
Red bell pepper
1
Dried red chilies
5
Garlic cloves
4
Ginger
1-inch piece
Soy sauce
3 tablespoons
Rice vinegar
2 tablespoons
Sesame oil
1 tablespoon
Cornstarch
1 tablespoon
Sugar
1 tablespoon
Spring onions
2
Cooking Instructions:
Step 1: Cut the chicken breast into small bite-sized pieces.
Step 2: In a small bowl, mix together soy sauce, rice vinegar, sesame oil, cornstarch, and sugar to make the sauce.
Step 3: Heat a wok or a large pan over high heat. Add oil and allow it to heat up.
Step 4: Add the dried red chilies to the hot oil and stir-fry for a few seconds until they become fragrant.
Step 5: Add the chicken to the wok and stir-fry until it is cooked through and slightly browned.
Step 6: Add the diced bell peppers, minced garlic, and grated ginger to the wok. Stir-fry for a couple of minutes until the vegetables are slightly tender.
Step 7: Pour the sauce over the chicken and vegetables in the wok. Stir well to coat everything evenly.
Step 8: Add the roasted peanuts to the wok and stir-fry for another minute.
Step 9: Remove the wok from heat and garnish with sliced spring onions.
Step 10: Serve the Kung Pao Chicken hot over steamed rice.
