Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small cubes
- 1/2 cup roasted peanuts
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup diced celery
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, cornstarch, sugar, and red pepper flakes. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes.
4. Add garlic and ginger and stir-fry for another minute.
5. Add bell peppers, celery, and onion and stir-fry for another 2-3 minutes.
6. Pour in the sauce mixture and stir-fry until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
7. Stir in roasted peanuts and cook for another minute.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 14g
Protein: 34g
Sodium: 800mg
Sugar: 6g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Roasted peanuts can be substituted with cashews or almonds.
- Red and green bell peppers can be substituted with any color bell peppers.
- Hoisin sauce can be substituted with oyster sauce.
Variations:
- Add diced carrots or zucchini for extra vegetables.
- Add sliced scallions for garnish.
- Use Szechuan peppercorns for a spicier version.
Tips and tricks:
- Cut the chicken into small, even cubes for even cooking.
- Use a wooden spoon or spatula to stir-fry the ingredients to prevent scratching the wok or skillet.
- Toast the peanuts in a dry skillet for extra flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on individual plates with steamed rice.
Garnishes:
Garnish with sliced scallions and additional roasted peanuts.
Pairings:
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Serve with steamed rice and a side of stir-fried vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not browning, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Wash your hands and all utensils and surfaces that come into contact with raw chicken.
Food history:
Kung Pao Chicken is a spicy Szechuan dish that originated in China.
Flavor profiles:
Savory, spicy, nutty, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese