Kung Pao Chicken
Kung Pao Chicken is a classic Chinese stir-fry dish that is known for its bold flavors and spicy kick. Originating from the Sichuan province of China, this dish combines tender chicken, crunchy peanuts, and vibrant vegetables in a savory and slightly sweet sauce. Join us as we explore a top-rated recipe for Kung Pao Chicken and embark on a flavorful culinary journey.
Servings: 1
Ingredients
Ingredients
For the Marinade:
- · 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- · 2 tablespoons soy sauce
- · 1 tablespoon cornstarch
- · 1 tablespoon rice wine or dry sherry
For the Sauce:
- · 2 tablespoons soy sauce
- · 2 tablespoons rice vinegar
- · 1 tablespoon hoisin sauce
- · 1 tablespoon oyster sauce
- · 1 tablespoon sugar
For the Stir-Fry:
- · 2 tablespoons vegetable oil
- · 2 cloves garlic minced
- · 1 tablespoon ginger minced
- · 1 red bell pepper diced
- · 1 green bell pepper diced
- · 1/2 cup roasted peanuts
- · 2-3 dried red chili peppers optional for heat
- · 4 green onions chopped (white and green parts separated)
Instructions
Method
Step 1: Marinate the Chicken
- · In a bowl, combine the chicken pieces with the soy sauce, cornstarch, and rice wine (or dry sherry). Mix well to coat the chicken evenly.
- · Let the chicken marinate for at least 15-20 minutes to allow the flavors to infuse.
Step 2: Prepare the Sauce
- · In a separate bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, oyster sauce, and sugar until well combined. Set aside.
Step 3: Stir-Fry the Ingredients
- · Heat the vegetable oil in a wok or large skillet over high heat.
- · Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- · Add the marinated chicken to the wok and stir-fry for 5-6 minutes, or until the chicken is cooked through and slightly browned.
- · Add the diced red and green bell peppers, roasted peanuts, and dried red chili peppers (if using). Stir-fry for another 2-3 minutes until the peppers are slightly tender.
- · Pour the sauce over the ingredients in the wok and stir-fry for an additional 1-2 minutes, coating everything evenly with the sauce.
- · Add the chopped green onions (white parts) and stir-fry for another 1 minute.
Step 4: Serve and Enjoy
- · Transfer the Kung Pao Chicken to a serving dish and garnish with the chopped green onions (green parts).
- · Serve the dish hot with steamed rice or noodles for a complete meal.
- Enjoy the enticing flavors and textures of Kung Pao Chicken, with its tender chicken, crunchy peanuts, and vibrant vegetables bathed in a savory and slightly spicy sauce. This iconic Chinese dish is a perfect balance of flavors and textures, making it a favorite among stir-fry lovers. So, grab your wok and get ready to savor the bold flavors of Kung Pao Chicken in the comfort of your own kitchen.
Notes
Nutritional Information (Per 250-gram portion):
Number of portions: 4
· Calories: Approximately 350-400 kcal
· Protein: Approximately 25-30g
· Carbohydrates: Approximately 15-20g
· Fat: Approximately 20-25g
· Fiber: Approximately 3-4g
· Sodium: Approximately 800-1000mg (may vary based on the brand of sauces and soy sauce used) Variation Options Vegetarian Kung Pao: Substitute the chicken with tofu or tempeh for a vegetarian version. Marinate the tofu or tempeh in the same marinade ingredients as the chicken, then proceed with the recipe as usual. Ensure to adjust the cooking time accordingly. Shrimp Kung Pao: Swap the chicken with peeled and deveined shrimp for a seafood twist. Cook the shrimp until pink and opaque, then follow the same steps as in the recipe. Beef Kung Pao: Replace the chicken with thinly sliced beef, such as flank steak or sirloin. Stir-fry the beef until cooked to your desired level of doneness, then proceed with the recipe. Vegetable Kung Pao: Create a vegetarian stir-fry by omitting the meat altogether and using a variety of colorful vegetables. Some great options include broccoli, snap peas, carrots, mushrooms, and baby corn. Stir-fry the vegetables until tender-crisp, then continue with the sauce and peanuts.
Number of portions: 4
· Calories: Approximately 350-400 kcal
· Protein: Approximately 25-30g
· Carbohydrates: Approximately 15-20g
· Fat: Approximately 20-25g
· Fiber: Approximately 3-4g
· Sodium: Approximately 800-1000mg (may vary based on the brand of sauces and soy sauce used) Variation Options Vegetarian Kung Pao: Substitute the chicken with tofu or tempeh for a vegetarian version. Marinate the tofu or tempeh in the same marinade ingredients as the chicken, then proceed with the recipe as usual. Ensure to adjust the cooking time accordingly. Shrimp Kung Pao: Swap the chicken with peeled and deveined shrimp for a seafood twist. Cook the shrimp until pink and opaque, then follow the same steps as in the recipe. Beef Kung Pao: Replace the chicken with thinly sliced beef, such as flank steak or sirloin. Stir-fry the beef until cooked to your desired level of doneness, then proceed with the recipe. Vegetable Kung Pao: Create a vegetarian stir-fry by omitting the meat altogether and using a variety of colorful vegetables. Some great options include broccoli, snap peas, carrots, mushrooms, and baby corn. Stir-fry the vegetables until tender-crisp, then continue with the sauce and peanuts.
Kung Pao Chicken
Kung Pao Chicken is a classic Chinese stir-fry dish that is known for its bold flavors and spicy kick. Originating from the Sichuan province of China, this dish combines tender chicken, crunchy peanuts, and vibrant vegetables in a savory and slightly sweet sauce. Join us as we explore a top-rated recipe for Kung Pao Chicken and embark on a flavorful culinary journey.
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Servings: 1
Ingredients
Ingredients
For the Marinade:
- · 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- · 2 tablespoons soy sauce
- · 1 tablespoon cornstarch
- · 1 tablespoon rice wine or dry sherry
For the Sauce:
- · 2 tablespoons soy sauce
- · 2 tablespoons rice vinegar
- · 1 tablespoon hoisin sauce
- · 1 tablespoon oyster sauce
- · 1 tablespoon sugar
For the Stir-Fry:
- · 2 tablespoons vegetable oil
- · 2 cloves garlic minced
- · 1 tablespoon ginger minced
- · 1 red bell pepper diced
- · 1 green bell pepper diced
- · 1/2 cup roasted peanuts
- · 2-3 dried red chili peppers optional for heat
- · 4 green onions chopped (white and green parts separated)
Instructions
Method
Step 1: Marinate the Chicken
- · In a bowl, combine the chicken pieces with the soy sauce, cornstarch, and rice wine (or dry sherry). Mix well to coat the chicken evenly.
- · Let the chicken marinate for at least 15-20 minutes to allow the flavors to infuse.
Step 2: Prepare the Sauce
- · In a separate bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, oyster sauce, and sugar until well combined. Set aside.
Step 3: Stir-Fry the Ingredients
- · Heat the vegetable oil in a wok or large skillet over high heat.
- · Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- · Add the marinated chicken to the wok and stir-fry for 5-6 minutes, or until the chicken is cooked through and slightly browned.
- · Add the diced red and green bell peppers, roasted peanuts, and dried red chili peppers (if using). Stir-fry for another 2-3 minutes until the peppers are slightly tender.
- · Pour the sauce over the ingredients in the wok and stir-fry for an additional 1-2 minutes, coating everything evenly with the sauce.
- · Add the chopped green onions (white parts) and stir-fry for another 1 minute.
Step 4: Serve and Enjoy
- · Transfer the Kung Pao Chicken to a serving dish and garnish with the chopped green onions (green parts).
- · Serve the dish hot with steamed rice or noodles for a complete meal.
- Enjoy the enticing flavors and textures of Kung Pao Chicken, with its tender chicken, crunchy peanuts, and vibrant vegetables bathed in a savory and slightly spicy sauce. This iconic Chinese dish is a perfect balance of flavors and textures, making it a favorite among stir-fry lovers. So, grab your wok and get ready to savor the bold flavors of Kung Pao Chicken in the comfort of your own kitchen.
Notes
Nutritional Information (Per 250-gram portion):
Number of portions: 4
· Calories: Approximately 350-400 kcal
· Protein: Approximately 25-30g
· Carbohydrates: Approximately 15-20g
· Fat: Approximately 20-25g
· Fiber: Approximately 3-4g
· Sodium: Approximately 800-1000mg (may vary based on the brand of sauces and soy sauce used) Variation Options Vegetarian Kung Pao: Substitute the chicken with tofu or tempeh for a vegetarian version. Marinate the tofu or tempeh in the same marinade ingredients as the chicken, then proceed with the recipe as usual. Ensure to adjust the cooking time accordingly. Shrimp Kung Pao: Swap the chicken with peeled and deveined shrimp for a seafood twist. Cook the shrimp until pink and opaque, then follow the same steps as in the recipe. Beef Kung Pao: Replace the chicken with thinly sliced beef, such as flank steak or sirloin. Stir-fry the beef until cooked to your desired level of doneness, then proceed with the recipe. Vegetable Kung Pao: Create a vegetarian stir-fry by omitting the meat altogether and using a variety of colorful vegetables. Some great options include broccoli, snap peas, carrots, mushrooms, and baby corn. Stir-fry the vegetables until tender-crisp, then continue with the sauce and peanuts.
Number of portions: 4
· Calories: Approximately 350-400 kcal
· Protein: Approximately 25-30g
· Carbohydrates: Approximately 15-20g
· Fat: Approximately 20-25g
· Fiber: Approximately 3-4g
· Sodium: Approximately 800-1000mg (may vary based on the brand of sauces and soy sauce used) Variation Options Vegetarian Kung Pao: Substitute the chicken with tofu or tempeh for a vegetarian version. Marinate the tofu or tempeh in the same marinade ingredients as the chicken, then proceed with the recipe as usual. Ensure to adjust the cooking time accordingly. Shrimp Kung Pao: Swap the chicken with peeled and deveined shrimp for a seafood twist. Cook the shrimp until pink and opaque, then follow the same steps as in the recipe. Beef Kung Pao: Replace the chicken with thinly sliced beef, such as flank steak or sirloin. Stir-fry the beef until cooked to your desired level of doneness, then proceed with the recipe. Vegetable Kung Pao: Create a vegetarian stir-fry by omitting the meat altogether and using a variety of colorful vegetables. Some great options include broccoli, snap peas, carrots, mushrooms, and baby corn. Stir-fry the vegetables until tender-crisp, then continue with the sauce and peanuts.
