Kung Pao Chicken - Brazilian Style

Ingredients

While the original Chinese Kung Pao Chicken is known for its spicy and tangy flavors, the Brazilian version adds a touch of sweetness and depth with the use of local spices and ingredients. The dish also incorporates Brazilian cooking techniques, giving it a distinct texture and taste. 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 (red and yellow), cut into strips 2 bell peppers (red and yellow), cut into strips
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon Brazilian chili paste (such as pimenta malagueta) 1 tablespoon Brazilian chili paste (such as pimenta malagueta)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1/2 cup unsalted peanuts 1/2 cup unsalted peanuts
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugars: 5g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. 2.
   Add the chicken pieces and cook until browned and cooked through. Remove 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.
4. 4.
   Add the minced garlic, grated ginger, and Brazilian chili paste. Stir-fry for a minute until fragrant.
5. 5.
   Return the cooked chicken to the skillet and mix well with the vegetables.
6. 6.
   In a small bowl, whisk together the soy sauce, honey, and vinegar. Pour the sauce over the chicken and vegetables.
7. 7.
   Add the unsalted peanuts and stir-fry for another 2-3 minutes until everything is well coated and heated through.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Brazilian chili paste — Adjust the amount according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Peanuts — For added crunch, lightly toast the peanuts before adding them to the dish.

Tips & Tricks

• For a smoky flavor, you can grill the chicken instead of stir-frying it.
• Substitute the chicken with tofu or shrimp for a vegetarian or seafood variation.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Serve the dish with steamed rice or Brazilian-style farofa for a complete meal.
• Adjust the spiciness by adding or reducing the amount of Brazilian chili paste.

Serving advice

Serve the Brazilian Spiced Kung Pao Chicken hot, garnished with fresh cilantro. Accompany it with steamed rice or farofa for a satisfying and flavorful meal.

Presentation advice

For an appealing presentation, arrange the colorful bell peppers and chicken pieces on a serving platter. Sprinkle some chopped cilantro on top for a pop of freshness.