Kung Pao Chicken with a Middle Eastern Twist

Ingredients

While the original Kung Pao Chicken is known for its bold flavors and Sichuan peppercorns, our Arab adaptation incorporates traditional Middle Eastern spices such as cumin, coriander, and sumac. We have also replaced the soy sauce with pomegranate molasses, adding a tangy and sweet element to the dish. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g boneless, skinless chicken breasts, cut into bite-sized pieces 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 2 tablespoons pomegranate molasses (30ml) 2 tablespoons pomegranate molasses (30ml)
• 1 tablespoon honey (15ml) 1 tablespoon honey (15ml)
• 1/4 cup roasted peanuts (35g) 1/4 cup roasted peanuts (35g)
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugars: 10g)
• Protein: 30g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pan. Sauté until the onion becomes translucent.
3. 3.
   Add the chicken pieces to the pan and cook until they are browned on all sides.
4. 4.
   Stir in the diced red and green bell peppers, ground cumin, ground coriander, sumac, and chili flakes. Cook for an additional 2 minutes.
5. 5.
   Pour in the pomegranate molasses and honey, stirring well to coat the chicken and vegetables.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the flavors have melded together.
7. 7.
   Stir in the roasted peanuts and season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Pomegranate molasses — Look for a high-quality brand to ensure a rich and tangy flavor.
• Sumac — Use ground sumac for its citrusy and slightly tart taste.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the dish.
• Serve the Kung Pao Chicken with Arabic flatbread or rice for a complete meal.
• If you prefer a milder flavor, reduce the amount of chili flakes used.
• Customize the dish by adding your favorite vegetables such as zucchini or mushrooms.
• Marinate the chicken in a mixture of olive oil, lemon juice, and Arabic spices for added flavor.

Serving advice

Serve the Kung Pao Chicken with a side of Arabic flatbread or steamed rice. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the Kung Pao Chicken on a platter and sprinkle some extra roasted peanuts and cilantro on top. Drizzle a little extra pomegranate molasses for an attractive presentation.