Kung Pao Chicken with a Greek Twist

Ingredients

While the original Kung Pao Chicken is known for its spicy and tangy flavors, our Greek adaptation infuses the dish with the distinct taste of Mediterranean herbs and spices. We have replaced some of the traditional ingredients with Greek counterparts, resulting in a unique and exciting 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
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 teaspoon crushed red pepper flakes 1 teaspoon crushed red pepper flakes
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 3 tablespoons balsamic vinegar 3 tablespoons balsamic vinegar
• 2 tablespoons honey 2 tablespoons honey
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1/4 cup (60g) roasted peanuts 1/4 cup (60g) roasted peanuts
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 18g (Sugars: 12g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the olive oil over medium-high heat.
2. 2.
   Add the chicken pieces 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, sliced red onion, and minced garlic. Sauté until the vegetables are tender.
4. 4.
   Add the dried oregano, thyme, rosemary, and crushed red pepper flakes to the skillet. Stir well to combine.
5. 5.
   Pour in the chicken broth, balsamic vinegar, honey, and soy sauce. Stir and bring to a simmer.
6. 6.
   Return the cooked chicken to the skillet and toss to coat it with the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Sprinkle the roasted peanuts over the top and garnish with fresh parsley.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
• Bell peppers — For a smoky flavor, you can roast the bell peppers before dicing them.
• Dried herbs — Crush the dried herbs between your fingers before adding them to the dish to release their aromatic oils.
• Balsamic vinegar — Use a good quality balsamic vinegar for the best flavor.
• Roasted peanuts — You can substitute roasted almonds or cashews if you prefer.

Tips & Tricks

• For an extra kick of heat, add a pinch of Greek chili flakes.
• Serve the Kung Pao Chicken over a bed of fluffy Greek-style rice or orzo pasta.
• If you prefer a saucier dish, double the amount of sauce ingredients.
• Customize the vegetable selection by adding zucchini or eggplant for a Greek twist.
• Marinate the chicken in lemon juice and Greek yogurt for a few hours before cooking for added tenderness.

Serving advice

Serve the Mediterranean Kung Pao Chicken hot, garnished with fresh parsley. Accompany it with a side of Greek salad and warm pita bread for a complete and satisfying meal.

Presentation advice

Arrange the Kung Pao Chicken on a platter, allowing the vibrant colors of the bell peppers and red onions to shine through. Sprinkle some extra roasted peanuts and parsley on top for an appealing finishing touch.