Nepalese Style Spicy Chicken Stir-Fry

Ingredients

In this Nepalese adaptation, we incorporate traditional Nepalese spices such as timur (Sichuan pepper), jwano (lovage seeds), and garam masala to infuse the dish with unique flavors. We also use local Nepalese vegetables like bhatmas (soybeans) and jimbu (Himalayan herb) to add an authentic touch. The sauce is slightly spicier and tangier, reflecting the bold flavors of Nepalese cuisine. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 bell peppers, diced 2 bell peppers, diced
• 1 cup bhatmas (soybeans), boiled 1 cup bhatmas (soybeans), boiled
• 1 teaspoon timur (Sichuan pepper) 1 teaspoon timur (Sichuan pepper)
• 1 teaspoon jwano (lovage seeds) 1 teaspoon jwano (lovage seeds)
• 1 teaspoon garam masala 1 teaspoon garam masala
• 4-5 dried red chilies, whole 4-5 dried red chilies, whole
• 4-5 cloves of garlic, minced 4-5 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon honey 1 tablespoon honey
• Salt to taste Salt to taste
• Chopped spring onions and roasted peanuts for garnish Chopped spring onions and roasted peanuts for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over high heat.
2. 2.
   Add the dried red chilies, timur, and jwano. Stir-fry for a few seconds until fragrant.
3. 3.
   Add the minced garlic and grated ginger. Stir-fry for another minute.
4. 4.
   Add the chicken pieces and cook until they are browned and cooked through.
5. 5.
   Add the sliced onions, bell peppers, and boiled bhatmas. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, mix together soy sauce, vinegar, tomato ketchup, honey, garam masala, and salt.
7. 7.
   Pour the sauce over the chicken and vegetables. Stir-fry for another 2-3 minutes until everything is well coated and heated through.
8. 8.
   Remove from heat and garnish with chopped spring onions and roasted peanuts.
9. 9.
   Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Soybeans — Make sure to boil the soybeans until they are tender before adding them to the stir-fry. This will ensure they have a pleasant texture.
• Timur (Sichuan pepper) — Toast the timur in a dry pan for a few seconds before using it in the recipe. This will enhance its aroma and flavor.

Tips & Tricks

• For an extra kick of heat, add a few extra dried red chilies to the stir-fry.
• Adjust the spice level by increasing or decreasing the amount of timur (Sichuan pepper) and dried red chilies.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.

Serving advice

Serve the Nepalese Style Spicy Chicken Stir-Fry with steamed rice or naan bread for a complete and satisfying meal. Garnish with fresh cilantro for added freshness.

Presentation advice

Arrange the colorful stir-fried chicken and vegetables on a serving platter. Sprinkle chopped spring onions and roasted peanuts on top for an attractive garnish. Serve with a side of steamed rice or naan bread.