Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup broccoli florets
- 1/2 cup roasted peanuts
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 3 green onions, sliced
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon 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, brown sugar, sesame oil, and red pepper flakes. Set aside.
2. 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. Remove chicken from the wok and set aside.
3. Add garlic and ginger to the wok and stir-fry for 30 seconds. Add bell peppers, onion, and broccoli and stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
4. Add the chicken back to the wok and pour the sauce over the chicken and vegetables. Stir-fry for 1-2 minutes or until the sauce thickens.
5. Add roasted peanuts and green onions to the wok and stir-fry for 1 minute.
6. Season with salt and pepper to taste.
7. Serve hot with rice.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 15g
Carbohydrates: 19g
Protein: 32g
Sodium: 1200mg
Sugar: 8g
Fiber: 4g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp.
- Bell peppers, onion, and broccoli can be substituted with any vegetables of your choice.
- Roasted peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced mushrooms to the stir-fry.
- Use honey instead of brown sugar for a sweeter taste.
- Add pineapple chunks for a sweet and tangy flavor.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Use a wok or large skillet to ensure that the ingredients cook evenly.
- Stir-fry the vegetables quickly over high heat to retain their crunchiness.
- Add the sauce to the wok when the chicken and vegetables are almost cooked to prevent the sauce from burning.
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 the Kung Pao Chicken with Vegetables in a large serving dish with a garnish of sliced green onions.
Garnishes:
Sliced green onions or cilantro
Pairings:
Steamed rice or noodles
Suggested side dishes:
Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the vegetables are overcooked, reduce the cooking time or add them to the wok later in the cooking process.
Food safety advice:
- Wash your hands and all utensils before and after handling raw chicken.
- Cook chicken to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Kung Pao Chicken is a Sichuan dish that originated in China. It is named after Ding Baozhen, a Qing Dynasty official who was known as Kung Pao.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Chinese