Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup roasted peanuts
- 3-4 dried red chili peppers
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 green onions, sliced
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a bowl, mix together cornstarch, soy sauce, and rice vinegar. Add chicken and toss to coat.
2. In a separate bowl, mix together hoisin sauce and honey.
3. Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
4. Add bell peppers, peanuts, dried chili peppers, garlic, and ginger. Stir-fry for another 2-3 minutes.
5. Add hoisin-honey mixture and stir-fry for another minute until everything is coated and heated through.
6. Garnish with sliced green onions and serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 17g
Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Bell peppers can be substituted with any other vegetables such as zucchini, broccoli, or carrots.
- Roasted peanuts can be substituted with cashews or almonds.
- Dried chili peppers can be substituted with red pepper flakes or cayenne pepper.
Variations:
- Add more vegetables such as snow peas or mushrooms.
- Make it spicier by adding more dried chili peppers or hot sauce.
- Make it sweeter by adding more honey or brown sugar.
- Make it tangier by adding more rice vinegar or lime juice.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Make sure the wok or skillet is hot before adding the chicken to prevent sticking.
- Use a non-stick pan or add more oil if needed.
- Toast the peanuts in a dry pan for extra flavor.
- Soak the dried chili peppers in hot water for a few minutes before using to soften them.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a side of rice and garnish with sliced green onions.
Garnishes:
Sliced green onions, chopped cilantro, or sesame seeds.
Pairings:
Steamed rice, noodles, or stir-fried vegetables.
Suggested side dishes:
Egg rolls, spring rolls, or dumplings.
Troubleshooting advice:
- If the chicken is sticking to the pan, add more oil or use a non-stick pan.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, mix together more hoisin sauce and honey and add it to the pan.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Kung Pao Chicken is a popular Chinese dish that originated in the Sichuan province. It is named after a governor named Ding Baozhen who loved spicy food.
Flavor profiles:
Savory, sweet, spicy, and nutty.
Serving suggestions:
Serve hot with rice and a side of vegetables.
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Region: Chinese