Kung Pao Chicken

Ingredients

This Dutch-inspired version of Kung Pao Chicken incorporates some elements of Dutch cuisine to create a unique twist. It uses local ingredients and adjusts the spice level to suit the Dutch palate, resulting in a milder yet equally delicious 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
• 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 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 100g (3.5 oz) unsalted peanuts 100g (3.5 oz) unsalted peanuts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugars: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan 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 pan and set aside.
3. 3.
   In the same pan, add the diced bell peppers, onion, garlic, and ginger. Sauté until the vegetables are tender.
4. 4.
   In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, and chicken broth.
5. 5.
   Pour the sauce mixture into the pan with the vegetables. Stir well to combine.
6. 6.
   Add the cooked chicken and peanuts to the pan. Stir-fry for an additional 2-3 minutes, until everything is well coated and heated through.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to avoid any risk of foodborne illness.
• Peanuts — Use unsalted peanuts to control the sodium content of the dish.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty flavor.
• Rice vinegar — Substitute with apple cider vinegar if rice vinegar is not available.
• Hoisin sauce — Look for a gluten-free hoisin sauce if you have gluten sensitivities.

Tips & Tricks

• For a spicier version, add a teaspoon of chili flakes or a chopped chili pepper.
• Serve the Kung Pao Chicken over steamed rice or noodles for a complete meal.
• Customize the dish by adding your favorite vegetables such as broccoli or mushrooms.
• Adjust the sweetness by adding more or less honey according to your taste preference.
• Make a double batch of the sauce and store it in the refrigerator for future use.

Serving advice

Serve the Dutch-inspired Kung Pao Chicken hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles for a satisfying meal.

Presentation advice

Arrange the Kung Pao Chicken on a serving platter, ensuring the vibrant colors of the bell peppers are visible. Sprinkle some chopped peanuts and cilantro on top for an added visual appeal.