KUNG PAO CHICKEN

PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVES: 6 People

Mouthwatering chicken pieces in a silky sauce that is exploding with flavours! A delicious beyond imagination Kung Pao Chicken that is hard to pass.

INGREDIENTS

Chicken:

28 oz (800grams) boneless/skinless chicken breast cut into 1” cubes

1 tbsp Shaoxing wine or dry sherry

1 tbsp light soy sauce

2 tsp baking soda

1 tsp cornstarch/cornflour

Sauce:

1/2 c. low-sodium chicken stock (or broth) – water can be used

5 tbsp light soy sauce

2 tbsp Chinese black vinegar (or substitute good-quality balsamic vinegar)

2 tbsp Chinese Shaoxing wine (or dry sherry)

2 tsp dark soy sauce

2 tsp hoisin sauce

2 tbsp sugar

1 tsp cornstarch/cornflour

Stir Fry:

4 tbsp cooking oil divided

1 1/2 tbsp garlic (4-6 cloves)

1 tbsp ginger

1/2 red bell pepper (capsicum) seeded and diced

1/2 green bell pepper (capsicum) seeded and diced

8-10 dried chillies cut into ½” pieces (adjust to taste)

1 tbsp Sichuan peppercorns, lightly toasted and ground

4 green onion/scallion stems cut into 1” pieces

1/2 c. roasted/unsalted peanuts

2 tsp sesame oil optional

HOW TO MAKE KUNG PAO CHICKEN

Step 1: In a shallow bowl, combine the chicken ingredients. Cover and marinate for at least 10 minutes.

Step 2: Mix the sauce ingredients until the sugar has dissolved and set aside.

Step 3: Heat 2 tbsp cooking oil in a large skillet, pan, or wok. Once the oil is hot, add the marinated chicken. Fry them for about 3 to 4 minutes, stirring occasionally until the edges are brown. Remove the chicken from the heat and set aside.

Step 4: Into the pan, add the rest of the cooking oil. Add in the garlic, ginger, chilli diced peppers (capsicums), and Sichuan peppercorns. Ten, stir fry for about a minute.

Step 5: Stir the prepared sauce and pour it into the pan. Bring to a boil while stirring.

Step 6: Add the chicken back to the pan once the sauce starts to thicken a bit. Mix until the chicken is evenly coated with the sauce for about 2 minutes.

Step 7: Add in the green onions, peanuts, and sesame oil. Stir and cook for another 2 minutes.

Step 8: Remove from the heat and serve immediately over steamed/cooked rice or fried rice. Enjoy!

NOTES:

Begin adding a tsp of sugar if you don’t want to omit the sugar completely as our Kung Pao sauce is not sweet.

Adjust the spice. Starts with 1 tsp ground Sichuan peppercorns and go from there.

NUTRITION FACTS:

Calories: 382kcal | Carbohydrates: 13g | Protein: 34g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 667mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 925IU | Vitamin C: 29.3mg | Calcium: 33mg | Iron: 1.7mg

KUNG PAO CHICKEN

Rebecca PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | SERVES: 6 People Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes KUNG PAO CHICKEN European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 382 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken:
• 28 oz (800grams) boneless/skinless chicken breast cut into 1” cubes
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp light soy sauce
• 2 tsp baking soda
• 1 tsp cornstarch/cornflour
• Sauce:
• 1/2 c. low-sodium chicken stock (or broth) - water can be used
• 5 tbsp light soy sauce
• 2 tbsp Chinese black vinegar (or substitute good-quality balsamic vinegar)
• 2 tbsp Chinese Shaoxing wine (or dry sherry)
• 2 tsp dark soy sauce
• 2 tsp hoisin sauce
• 2 tbsp sugar
• 1 tsp cornstarch/cornflour
• Stir Fry:
• 4 tbsp cooking oil divided
• 1 1/2 tbsp garlic (4-6 cloves)
• 1 tbsp ginger
• 1/2 red bell pepper (capsicum) seeded and diced
• 1/2 green bell pepper (capsicum) seeded and diced
• 8-10 dried chillies cut into ½” pieces (adjust to taste)
• 1 tbsp Sichuan peppercorns, lightly toasted and ground
• 4 green onion/scallion stems cut into 1” pieces
• 1/2 c. roasted/unsalted peanuts
• 2 tsp sesame oil optional

Instructions

Step 1: In a shallow bowl, combine the chicken ingredients. Cover and marinate for at least 10 minutes.

Step 2: Mix the sauce ingredients until the sugar has dissolved and set aside.

Step 3: Heat 2 tbsp cooking oil in a large skillet, pan, or wok. Once the oil is hot, add the marinated chicken. Fry them for about 3 to 4 minutes, stirring occasionally until the edges are brown. Remove the chicken from the heat and set aside.

Step 4: Into the pan, add the rest of the cooking oil. Add in the garlic, ginger, chilli diced peppers (capsicums), and Sichuan peppercorns. Ten, stir fry for about a minute.

Step 5: Stir the prepared sauce and pour it into the pan. Bring to a boil while stirring.

Step 6: Add the chicken back to the pan once the sauce starts to thicken a bit. Mix until the chicken is evenly coated with the sauce for about 2 minutes.

Step 7: Add in the green onions, peanuts, and sesame oil. Stir and cook for another 2 minutes.

Step 8: Remove from the heat and serve immediately over steamed/cooked rice or fried rice. Enjoy!

Notes

Begin adding a tsp of sugar if you don’t want to omit the sugar completely as our Kung Pao sauce is not sweet. Adjust the spice. Starts with 1 tsp ground Sichuan peppercorns and go from there.