Caribbean Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its bold flavors and Sichuan peppercorns, our Caribbean adaptation incorporates the vibrant spices and tropical ingredients commonly found in Caribbean cuisine. The heat is balanced with a touch of sweetness, creating a unique and tantalizing 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 soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 2 tablespoons Caribbean hot sauce 2 tablespoons Caribbean hot sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small onion, diced 1 small onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 cup roasted peanuts 1 cup roasted peanuts
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 28g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, lime juice, brown sugar, Caribbean hot sauce, and cornstarch. Mix well to make the marinade.
2. 2.
   Add the chicken pieces to the marinade and toss to coat. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. 4.
   Add the marinated chicken to the skillet and stir-fry until cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the diced bell peppers, onion, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
6. 6.
   Return the cooked chicken to the skillet and add the roasted peanuts. Stir-fry for another 2 minutes to combine all the flavors.
7. 7.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into bite-sized pieces for even cooking.
• Caribbean hot sauce — Adjust the amount according to your desired level of spiciness.
• Fresh ginger — Use a microplane or fine grater to grate the ginger for maximum flavor extraction.
• Roasted peanuts — For added crunch, you can lightly toast the peanuts in a dry skillet before adding them to the dish.

Tips & Tricks

• For a Caribbean twist, you can add diced pineapple or mango to the dish for a burst of tropical flavor.
• If you prefer a milder version, reduce the amount of Caribbean hot sauce or substitute it with a milder hot sauce.
• Serve the Caribbean Kung Pao Chicken over a bed of fluffy coconut rice for a complete island-inspired meal.
• Feel free to customize the vegetables by adding Caribbean favorites like plantains or callaloo.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Caribbean Kung Pao Chicken hot, garnished with fresh cilantro. Pair it with a side of coconut rice and a squeeze of lime for a truly Caribbean experience.

Presentation advice

For an eye-catching presentation, serve the Caribbean Kung Pao Chicken in a hollowed-out pineapple or coconut shell. Garnish with a sprinkle of toasted coconut flakes for an extra touch of tropical flair.