Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup roasted peanuts
- 4-5 dried red chili peppers
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup green onions, sliced
- Salt and pepper to taste
Special Equipment Needed:
- Wok or large skillet
Step-by-Step Instructions:
1. In a bowl, mix together the cornstarch, soy sauce, rice vinegar, and sesame oil. Add the chicken and toss to coat. Set aside for 10-15 minutes.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry for 3-4 minutes, until browned and cooked through. Remove from the wok and set aside.
3. In the same wok, add the bell peppers, peanuts, and dried chili peppers. Stir-fry for 2-3 minutes, until the peppers are slightly softened.
4. Add the garlic and ginger to the wok and stir-fry for 1-2 minutes, until fragrant.
5. Return the chicken to the wok and stir-fry for 1-2 minutes, until heated through.
6. Add the green onions and stir-fry for 1-2 minutes, until wilted.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with tofu or shrimp
- Rice vinegar can be substituted with white wine vinegar or apple cider vinegar
- Roasted peanuts can be substituted with cashews or almonds
- Dried red chili peppers can be substituted with red pepper flakes or cayenne pepper
Variations:
- Add diced carrots or celery for extra crunch
- Use different colored bell peppers for a more colorful dish
- Add diced pineapple for a sweet and spicy twist
Tips and Tricks:
- Be sure to cut the chicken into bite-sized pieces for even cooking
- Use a wok or large skillet to ensure even heat distribution
- Adjust the amount of dried chili peppers to your desired level of spiciness
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 stovetop until heated through.
Presentation Ideas:
Serve on a bed of rice or noodles, garnished with extra green onions and chopped peanuts.
Garnishes:
Chopped peanuts, green onions, cilantro
Pairings:
Steamed rice, noodles, stir-fried vegetables
Suggested Side Dishes:
Egg rolls, spring rolls, potstickers
Troubleshooting Advice:
- If the chicken is sticking to the wok, add a little more oil
- If the dish is too spicy, reduce the amount of dried chili peppers or add more bell peppers to balance the heat
Food Safety Advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked
- Wash hands and surfaces thoroughly before and after handling raw chicken
Food History:
Kung Pao chicken is a spicy Sichuan dish that originated in China in the late Qing Dynasty.
Flavor Profiles:
Spicy, savory, slightly sweet
Serving Suggestions:
Serve hot as a main dish with rice or noodles.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese