Cuban-style Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its spicy and savory flavors, the Cuban adaptation adds a touch of tropical flair. We incorporate traditional Cuban ingredients such as citrus fruits, garlic, and cilantro to enhance the dish's vibrant taste. Additionally, we substitute some of the original ingredients with Cuban alternatives to create a unique fusion of flavors. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cubed 500g (1.1 lb) boneless, skinless chicken breasts, cubed
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 large red bell pepper, diced 1 large red bell pepper, diced
• 1 large green bell pepper, diced 1 large green bell pepper, diced
• 1 medium onion, diced 1 medium onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon orange zest 1 tablespoon orange zest
• 1/2 cup (120ml) orange juice 1/2 cup (120ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon white vinegar 1 tablespoon white vinegar
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 1/2 cup (75g) roasted peanuts 1/2 cup (75g) roasted peanuts
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugar: 9g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or wok, heat the olive oil over medium-high heat.
2. 2.
   Add the chicken cubes and cook until browned and cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the diced bell peppers, onion, garlic, and ginger. Sauté until the vegetables are tender.
4. 4.
   In a small bowl, whisk together the orange zest, orange juice, lime juice, soy sauce, brown sugar, white vinegar, and chili flakes.
5. 5.
   Pour the sauce mixture into the skillet with the vegetables. Stir well to combine.
6. 6.
   Return the cooked chicken to the skillet and toss to coat it with the sauce.
7. 7.
   Add the roasted peanuts and stir gently.
8. 8.
   Cook for an additional 2-3 minutes until the sauce thickens slightly.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot with steamed rice or Cuban-style black beans.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to avoid any risk of foodborne illness.
• Orange zest — Use a microplane or fine grater to zest the orange, avoiding the bitter white pith.
• Roasted peanuts — For added flavor, you can lightly toast the peanuts in a dry skillet before adding them to the dish.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño pepper to the dish.
• If you prefer a sweeter flavor, you can increase the amount of brown sugar in the sauce.
• Feel free to add other vegetables such as cubed pineapple or sliced plantains for a tropical twist.
• Adjust the amount of chili flakes according to your spice preference.
• To save time, you can use pre-cooked chicken or rotisserie chicken and simply toss it in the sauce.

Serving advice

Serve the Cuban-style Kung Pao Chicken hot over a bed of steamed rice or alongside traditional Cuban black beans. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

For an eye-catching presentation, arrange the colorful diced bell peppers and chicken cubes on a platter. Drizzle the sauce over the top and sprinkle with roasted peanuts and fresh cilantro. Serve with a side of steamed rice or black beans.