Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is known for its Sichuan peppercorns and soy sauce, our Bosnian adaptation incorporates local spices such as paprika, cayenne pepper, and garlic. We have also added a touch of Bosnian honey to balance the heat and create a unique flavor profile. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 2 tablespoons Bosnian honey 2 tablespoons Bosnian honey
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1/2 cup (75g) roasted peanuts 1/2 cup (75g) roasted peanuts
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugar: 7g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and bell peppers. Cook until they start to soften, about 3-4 minutes.
4. 4.
   Add the minced garlic, paprika, and cayenne pepper to the skillet. Stir well to coat the vegetables.
5. 5.
   Return the cooked chicken to the skillet and mix with the vegetables.
6. 6.
   In a small bowl, whisk together the Bosnian honey, soy sauce, red wine vinegar, and chicken broth. Pour the sauce over the chicken and vegetables.
7. 7.
   Stir everything together and let it simmer for 2-3 minutes, allowing the flavors to meld.
8. 8.
   Add the roasted peanuts and season with salt and pepper to taste. Stir well.
9. 9.
   Remove from heat and garnish with fresh parsley.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Paprika — Use a good quality Bosnian paprika for an authentic flavor.
• Bosnian honey — Opt for a locally sourced honey to enhance the Bosnian twist in the dish.
• Roasted peanuts — If you prefer a crunchier texture, you can lightly toast the peanuts before adding them to the dish.

Tips & Tricks

• For an extra kick of heat, add a pinch of Bosnian chili flakes to the dish.
• If you prefer a milder version, reduce the amount of cayenne pepper.
• Serve the Bosnian-style Kung Pao Chicken with steamed rice or Bosnian pita bread for a complete meal.
• Feel free to add additional vegetables such as mushrooms or zucchini to enhance the nutritional value.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Bosnian-style Kung Pao Chicken hot, garnished with fresh parsley. It pairs well with steamed rice or Bosnian pita bread. Add a squeeze of lemon juice for an extra burst of flavor.

Presentation advice

Present the Bosnian-style Kung Pao Chicken in a vibrant serving dish, showcasing the colorful bell peppers and roasted peanuts. Garnish with a sprig of fresh parsley for an appealing touch.