Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is known for its Sichuan peppercorns and soy sauce, this Croatian adaptation incorporates local ingredients to add a unique twist. We substitute the Sichuan peppercorns with Croatian chili peppers for a fiery kick, and use Croatian olive oil instead of soy sauce for a Mediterranean touch. 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 Croatian olive oil 2 tablespoons Croatian olive oil
• 2 Croatian chili peppers, thinly sliced 2 Croatian chili peppers, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small zucchini, sliced 1 small zucchini, sliced
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 cup (75g) roasted peanuts 1/2 cup (75g) roasted peanuts
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 8g)
• Protein: 28g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet or wok, heat the Croatian olive oil over medium-high heat.
2. 2.
   Add the sliced chili peppers, minced garlic, and grated ginger. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the chicken pieces to the skillet and cook until browned and cooked through, about 5-6 minutes.
4. 4.
   Add the diced bell peppers and sliced zucchini to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are slightly tender.
5. 5.
   In a small bowl, whisk together the chicken broth, red wine vinegar, honey, cornstarch, and water until well combined.
6. 6.
   Pour the sauce mixture into the skillet and stir well to coat the chicken and vegetables.
7. 7.
   Add the roasted peanuts and season with salt to taste. Cook for another 2-3 minutes until the sauce thickens.
8. 8.
   Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Croatian chili peppers — Adjust the amount of chili peppers according to your spice preference.
• Croatian olive oil — Use a good quality olive oil for the best flavor.
• Roasted peanuts — If you prefer a crunchier texture, you can lightly toast the peanuts before adding them to the dish.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a milder flavor.

Tips & Tricks

• For an extra smoky flavor, you can grill the chicken before adding it to the stir-fry.
• If you prefer a milder version, remove the seeds from the chili peppers before slicing.
• Serve the Kung Pao Chicken with steamed rice or noodles for a complete meal.
• Feel free to add other vegetables such as mushrooms or carrots for added texture and flavor.
• If you want to make it spicier, you can add a few drops of Croatian hot sauce or chili paste.

Serving advice

Serve the Croatian-style Kung Pao Chicken hot, garnished with fresh cilantro. It pairs well with steamed rice or noodles.

Presentation advice

For an appealing presentation, arrange the stir-fried chicken and vegetables on a platter and sprinkle with roasted peanuts and cilantro. Serve with a side of steamed rice or noodles.