Kung Pao Chicken with a Latin Twist

Ingredients

While the original Kung Pao Chicken is known for its Sichuan peppercorns and soy-based sauce, this Latin American adaptation incorporates traditional Latin American spices and chilies to add a fiery kick. The dish also features ingredients commonly found in Latin American cuisine, such as cilantro and lime, to enhance the flavors and give it a unique 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
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small onion, diced 1 small onion, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1/2 cup (75g) roasted peanuts 1/2 cup (75g) roasted peanuts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugar: 5g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. 2.
   Add the minced garlic and sauté for 1 minute until fragrant.
3. 3.
   Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes.
4. 4.
   Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the diced bell peppers, onion, and jalapeno pepper. Sauté until the vegetables are tender-crisp, about 3-4 minutes.
6. 6.
   In a small bowl, whisk together the soy sauce, lime juice, honey, cumin, paprika, chili powder, cayenne pepper, salt, and pepper.
7. 7.
   Pour the sauce into the skillet with the vegetables and stir to combine.
8. 8.
   Add the cooked chicken back to the skillet and toss to coat it with the sauce.
9. 9.
   Stir in the roasted peanuts and cook for an additional 2 minutes.
10. 10.
    Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
• Jalapeno pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness.
• Roasted peanuts — For extra flavor, you can lightly toast the peanuts in a dry skillet before adding them to the dish.

Tips & Tricks

• For a smoky flavor, you can use smoked paprika instead of regular paprika.
• If you prefer a milder version, remove the seeds from the jalapeno pepper before chopping.
• Serve the Kung Pao Chicken with steamed rice or warm tortillas for a complete Latin American meal.
• Feel free to add additional vegetables such as zucchini or corn for extra color and texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Picante Pollo Kung Pao hot, garnished with fresh cilantro. Pair it with steamed rice or warm tortillas for a satisfying meal.

Presentation advice

Arrange the Picante Pollo Kung Pao on a vibrant platter, garnished with a sprinkle of chopped peanuts and a few cilantro leaves. The colorful bell peppers and the golden brown chicken will make the dish visually appealing.