Ingredients with Measurements:
- 8 oz dry noodles
- 2 chicken breasts, sliced into bite-sized pieces
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup roasted peanuts
- 3 cloves garlic, minced
- 1/2 inch ginger, minced
- 2 green onions, sliced
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tsp Sichuan peppercorns
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-Step Instructions:
1. Cook the dry noodles according to the package instructions. Drain and set aside.
2. In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, cornstarch, sugar, and 1/4 cup of water. Set aside.
3. Heat the vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry for 2-3 minutes until browned.
4. Add garlic, ginger, and Sichuan peppercorns. Stir-fry for another minute.
5. Add the red and green bell peppers and stir-fry for 2-3 minutes until they are slightly softened.
6. Pour in the sauce mixture and stir-fry for another minute until the sauce thickens and coats the chicken and vegetables.
7. Add the cooked noodles and roasted peanuts to the wok and toss everything together until the noodles are coated with the sauce.
8. Season with salt and pepper to taste.
9. Garnish with sliced green onions and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 18g
Carbohydrates: 47g
Protein: 32g
Sodium: 710mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Roasted peanuts can be substituted with cashews or almonds.
- Sichuan peppercorns can be substituted with black peppercorns.
Variations:
- Add sliced mushrooms or zucchini for extra vegetables.
- Use udon noodles or rice noodles instead of dry noodles.
- Add a tablespoon of chili paste for extra heat.
Tips and Tricks:
- To save time, cook the noodles ahead of time and store them in the fridge until ready to use.
- Make sure to slice the chicken into bite-sized pieces to ensure even cooking.
- Toast the Sichuan peppercorns in a dry pan for a few minutes before using them to enhance their flavor.
Storage Instructions:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve in individual bowls and garnish with sliced green onions and extra roasted peanuts.
Garnishes:
Sliced green onions and roasted peanuts.
Pairings:
Serve with a side of steamed vegetables or a simple cucumber salad.
Suggested Side Dishes:
Steamed broccoli, stir-fried bok choy, or cucumber salad.
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the chicken is not browned enough, increase the heat and stir-fry for an additional minute.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Kung Pao chicken is a spicy Sichuan dish that originated in China. It is named after Ding Baozhen, a Qing Dynasty official who was known for his love of spicy food.
Flavor Profiles:
Savory, spicy, nutty, and slightly sweet.
Serving Suggestions:
Serve hot as a main dish.
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Region: Chinese