Kung Pao Chicken

Ingredients

• 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 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 medium onion, diced 1 medium onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 cup (150g) roasted peanuts 1 cup (150g) roasted peanuts
• 2 spring onions, sliced 2 spring onions, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon chili garlic sauce 1 tablespoon chili garlic sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, sugar, and cornstarch. Set aside.
2. 2.
   Heat vegetable oil in a wok or large skillet over medium-high heat.
3. 3.
   Add chicken pieces and stir-fry until they are cooked through and lightly browned. Remove from the wok and set aside.
4. 4.
   In the same wok, add the diced bell peppers, onion, garlic, and ginger. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
5. 5.
   Return the cooked chicken to the wok and add the peanuts. Stir-fry for another 2 minutes.
6. 6.
   Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly.
7. 7.
   Cook for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
8. 8.
   Season with salt to taste and garnish with sliced spring onions.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into uniform bite-sized pieces to ensure even cooking.
• Ginger — Grate the ginger finely to release its aromatic flavors.
• Peanuts — Use roasted peanuts for a nutty and crunchy texture in the dish.
• Rice vinegar — If rice vinegar is not available, you can substitute it with apple cider vinegar.
• Chili garlic sauce — Adjust the amount of chili garlic sauce according to your spice preference.

Tips & Tricks

• For an extra kick of heat, add a few dried red chili peppers to the stir-fry.
• To make the dish more colorful, use a mix of red, green, and yellow bell peppers.
• If you prefer a thicker sauce, increase the amount of cornstarch in the recipe.
• Customize the level of spiciness by adjusting the amount of chili garlic sauce.
• For a healthier option, you can substitute chicken breasts with boneless, skinless chicken thighs.

Serving advice

Serve the Szechuan Spiced Kung Pao Chicken hot over steamed rice. Garnish with additional sliced spring onions for a fresh and vibrant touch.

Presentation advice

Arrange the Kung Pao Chicken on a serving platter, allowing the vibrant colors of the bell peppers to shine through. Sprinkle some roasted peanuts on top for an enticing visual appeal.