Kung Pao Chicken Latvian Style

Ingredients

While the original Kung Pao Chicken is known for its Sichuan peppercorns and peanuts, this Latvian adaptation incorporates local ingredients to add a unique twist. The traditional Latvian flavors of caraway seeds and dill complement the spiciness of the dish, creating a delightful fusion of cuisines. 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
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried dill 1 teaspoon dried dill
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok 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 sliced onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced bell peppers, caraway seeds, and dried dill to the pan. Stir-fry for a few minutes until the peppers are slightly softened.
5. 5.
   In a small bowl, mix together the soy sauce, vinegar, honey, and chili flakes. Pour the sauce over the vegetables in the pan.
6. 6.
   Return the cooked chicken to the pan and toss everything together until well coated in the sauce.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Garnish with fresh dill before serving.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Caraway seeds — Toasting the caraway seeds before adding them to the dish will enhance their flavor.
• Dill — Use dried dill if fresh dill is not available, but adjust the quantity to taste.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or even some chopped fresh chili peppers.
• Serve the Kung Pao Chicken Latvian Style with steamed rice or boiled potatoes for a complete meal.
• Feel free to add other vegetables such as mushrooms or zucchini to the stir-fry for added texture and flavor.
• Adjust the amount of honey and chili flakes according to your personal preference for sweetness and spiciness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Kung Pao Chicken Latvian Style hot, garnished with fresh dill. It pairs well with a side of steamed rice or boiled potatoes.

Presentation advice

Arrange the stir-fried chicken and vegetables on a platter, garnish with fresh dill sprigs, and serve with the side dish of your choice. The vibrant colors of the bell peppers and the aromatic dill will make the dish visually appealing.