Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its Sichuan peppercorns and soy sauce, our Argentinian adaptation incorporates local spices and ingredients to create a unique flavor profile. We substitute the Sichuan peppercorns with a blend of Argentinian chili peppers, and replace soy sauce with a combination of chimichurri sauce and red wine vinegar for a tangy twist. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) chicken breast, diced 500g (1.1 lb) chicken breast, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons chimichurri sauce 2 tablespoons chimichurri sauce
• 1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon oregano 1 teaspoon oregano
• 1 teaspoon crushed red pepper flakes 1 teaspoon crushed red pepper flakes
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 1/4 cup (60ml) roasted peanuts 1/4 cup (60ml) roasted peanuts
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the diced chicken breast and cook until browned and cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the diced bell peppers, onion, and minced garlic. Sauté until the vegetables are tender.
4. 4.
   In a small bowl, whisk together the chimichurri sauce, red wine vinegar, honey, paprika, cumin, oregano, crushed red pepper flakes, and chicken broth.
5. 5.
   Pour the sauce mixture into the skillet with the vegetables. Stir well to combine.
6. 6.
   Add the cooked chicken back to the skillet and toss to coat it with the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Stir in the roasted peanuts and season with salt and pepper to taste.
9. 9.
   Serve the Picante Pollo Kung Pao hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is diced into bite-sized pieces for even cooking.
• Chimichurri sauce — Use a high-quality chimichurri sauce or prepare your own using fresh herbs, garlic, vinegar, and olive oil.
• Red wine vinegar — Opt for a good-quality red wine vinegar to enhance the tangy flavor of the dish.
• Roasted peanuts — For added crunch and flavor, use roasted peanuts instead of raw ones.
• Crushed red pepper flakes — Adjust the amount of crushed red pepper flakes according to your desired level of spiciness.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh Argentinian chili peppers to the dish.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last few minutes of cooking.
• Customize the vegetable selection by adding Argentinian ingredients like zucchini or eggplant for a unique twist.
• Substitute the chicken with beef or shrimp for a variation of flavors.
• Garnish the dish with fresh cilantro or parsley for a burst of freshness.

Serving advice

Serve the Picante Pollo Kung Pao hot, accompanied by steamed rice or crusty bread. The combination of the spicy chicken, tangy sauce, and crunchy peanuts pairs perfectly with the neutral flavors of rice or the crusty texture of bread.

Presentation advice

Present the Picante Pollo Kung Pao in a vibrant dish, allowing the colorful bell peppers and tender chicken to shine. Garnish with a sprinkle of crushed red pepper flakes and a sprig of fresh herbs for an appealing visual touch.