Recipe
Kung Pao Chicken
Dutch-inspired Kung Pao Chicken Delight
4.6 out of 5
In the context of Dutch cuisine, this Dutch-inspired Kung Pao Chicken is a delightful fusion dish that combines the bold flavors of Chinese cuisine with a touch of Dutch influence. The dish features tender chicken, crunchy peanuts, and a savory sauce that will tantalize your taste buds.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Balanced diet, High-protein diet, Low-carb diet, Gluten-free diet, Dairy-free diet
Allergens
Peanuts
Not suitable for
Vegan diet, Vegetarian diet, Paleo diet, Keto diet, Nut-free diet
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.
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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
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1 tablespoon vegetable oil 1 tablespoon vegetable oil
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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1 onion, diced 1 onion, diced
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2 cloves of garlic, minced 2 cloves of garlic, minced
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1 teaspoon ginger, grated 1 teaspoon ginger, grated
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100g (3.5 oz) unsalted peanuts 100g (3.5 oz) unsalted peanuts
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 tablespoon honey 1 tablespoon honey
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1 teaspoon cornstarch 1 teaspoon cornstarch
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1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
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Salt and pepper to taste Salt and pepper to taste
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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
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1.In a large pan or wok, heat the vegetable oil over medium-high heat.
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2.Add the chicken pieces and cook until browned and cooked through. Remove from the pan and set aside.
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3.In the same pan, add the diced bell peppers, onion, garlic, and ginger. Sauté until the vegetables are tender.
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4.In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, cornstarch, and chicken broth.
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5.Pour the sauce mixture into the pan with the vegetables. Stir well to combine.
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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.
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7.Season with salt and pepper to taste.
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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.
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