Looking for a dish that packs a punch of flavor? Kung Pao Chicken is a delightful stir-fry that combines tender chicken, crunchy peanuts, and a burst of spicy and savory goodness. This classic Chinese dish is sure to impress your family and friends. With its perfect balance of heat, sweetness, and crunch, you’ll want to make it again and again!
Ingredients
– 1 lb chicken breast, diced
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– 3 tablespoons vegetable oil
– 1 bell pepper, diced
– 1/2 cup roasted peanuts
– 2-3 dried red chilies
– 2 green onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ginger, minced
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 15 minutes.
Nutritional Value
Nutritional value per serving (1 cup):
– Calories: 300
– Protein: 25g
– Carbohydrates: 15g
– Fat: 15g
– Fiber: 2g
(Note: Values may vary based on specific ingredients used.)
Step-by-Step Cooking Process
1. In a bowl, marinate the chicken with soy sauce, rice vinegar, and cornstarch for 10 minutes.
2. Heat vegetable oil in a wok over medium-high heat.
3. Add the marinated chicken to the wok and stir-fry until golden brown, about 5 minutes.
4. Remove the chicken and set aside.
5. In the same wok, add garlic, ginger, and dried chilies; stir-fry for 30 seconds.
6. Add the bell pepper and stir-fry for 2 minutes until tender.
7. Return the chicken to the wok, mixing well with the vegetables.
8. Add the roasted peanuts and stir to combine.
9. Season with salt and pepper to taste.
10. Garnish with chopped green onions before serving.
Alternative Ingredients
You can substitute chicken with tofu or shrimp for a different protein option. Cashews can replace peanuts, and bell peppers can be swapped for broccoli or snap peas for added nutrition.
Serving and Pairings
Kung Pao Chicken is best served over steamed rice or noodles. It also pairs well with a side of stir-fried vegetables or a fresh cucumber salad to balance the flavors.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or sauté in a pan until warmed through. This dish can be frozen for up to a month; thaw in the fridge before reheating.
Cooking Mistakes
– Avoid overcooking the chicken to prevent dryness.
– Don’t skip marinating the chicken for better flavor.
– Use high heat for quick cooking.
– Be cautious with dried chilies; adjust to your spice preference.
– Ensure all ingredients are prepped before starting to cook.
Helpful Tips
– Use fresh ingredients for the best flavor.
– Experiment with different vegetables for variety.
– Adjust the spice level by adding more or fewer chilies.
– For a thicker sauce, mix in a cornstarch slurry at the end.
FAQs
Can I make Kung Pao Chicken ahead of time?
Yes, you can prepare the chicken and sauce in advance. Store them separately in the refrigerator and combine them just before serving.
What can I serve with Kung Pao Chicken?
It pairs well with steamed rice, fried rice, or noodles. A side of stir-fried vegetables or a light salad complements it nicely.
Is Kung Pao Chicken spicy?
The dish can be spicy due to the dried chilies. You can adjust the spice level by using fewer chilies or omitting them entirely.
Can I use a different protein?
Absolutely! Tofu or shrimp are great alternatives to chicken. Just adjust the cooking time accordingly.
How do I make it vegetarian?
Substitute chicken with tofu and ensure that the sauce ingredients are vegetarian-friendly.
Conclusion
Kung Pao Chicken is a delightful balance of flavors and textures that can easily be made at home. With simple ingredients and straightforward steps, you can enjoy this classic dish any night of the week. Give it a try, and savor the deliciousness!
Kung Pao Chicken
Ingredients
- 1 lb chicken breast diced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 3 tablespoons vegetable oil
- 1 bell pepper diced
- 1/2 cup roasted peanuts
- 2-3 dried red chilies
- 2 green onions chopped
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- Salt and pepper to taste
Instructions
- In a bowl, marinate the chicken with soy sauce, rice vinegar, and cornstarch for 10 minutes.
- Heat vegetable oil in a wok over medium-high heat.
- Add the marinated chicken to the wok and stir-fry until golden brown, about 5 minutes.
- Remove the chicken and set aside.
- In the same wok, add garlic, ginger, and dried chilies; stir-fry for 30 seconds.
- Add the bell pepper and stir-fry for 2 minutes until tender.
- Return the chicken to the wok, mixing well with the vegetables.
- Add the roasted peanuts and stir to combine.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
