Kung Pao Chicken

Ingredients

In this French adaptation of Kung Pao Chicken, we incorporate some elements of French cuisine to enhance the flavors. The traditional Sichuan peppercorns are replaced with black peppercorns, which are more commonly used in French cooking. Additionally, we add a touch of Dijon mustard to the sauce to give it a unique French twist. 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 cornstarch 1 tablespoon cornstarch
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons dry sherry 2 tablespoons dry sherry
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 cup (150g) roasted peanuts 1 cup (150g) roasted peanuts
• 4 green onions, sliced 4 green onions, sliced
• 1 teaspoon black peppercorns, crushed 1 teaspoon black peppercorns, crushed
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugar: 6g)
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cornstarch, soy sauce, sherry, Dijon mustard, rice vinegar, honey, and sesame oil. Mix well to make the sauce.
2. 2.
   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for 1 minute 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 cook for an additional 2 minutes until slightly softened.
5. 5.
   Pour the sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
6. 6.
   Add the roasted peanuts, sliced green onions, and crushed black peppercorns. Stir again to combine.
7. 7.
   Cook for another 2-3 minutes until the sauce thickens slightly and coats the chicken and vegetables.
8. 8.
   Serve the Poulet Kung Pao over cooked rice.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Peanuts — If you have a peanut allergy, you can substitute roasted cashews or almonds for the peanuts.
• Black peppercorns — Crush the peppercorns just before using to maximize their flavor.
• Rice vinegar — If you don't have rice vinegar, you can use white wine vinegar as a substitute.
• Dijon mustard — Use a good quality Dijon mustard for the best flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the sauce.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the skillet.
• Feel free to add other vegetables like mushrooms or zucchini to the dish for added flavor and texture.
• Serve the Poulet Kung Pao with a side of steamed vegetables or a fresh green salad.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Poulet Kung Pao over a bed of cooked rice for a complete and satisfying meal. Garnish with additional sliced green onions for a pop of color and freshness.

Presentation advice

Arrange the Poulet Kung Pao on a large serving platter, placing the chicken and vegetables in the center and sprinkling the roasted peanuts and green onions on top. Serve with a side of rice and let the vibrant colors of the dish shine.