Kung Pao Chicken with a Nordic Twist

Ingredients

While the original Kung Pao Chicken is known for its spicy and bold flavors, this Nordic adaptation focuses on using locally sourced ingredients and incorporating a lighter touch. The dish embraces the New Nordic philosophy of simplicity, highlighting the natural flavors of the ingredients while still maintaining the essence of the original dish. 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 rapeseed oil 2 tablespoons rapeseed oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 small cucumber, thinly sliced 1 small cucumber, thinly sliced
• 1 small bunch of radishes, thinly sliced 1 small bunch of radishes, thinly sliced
• 1 tablespoon fresh ginger, minced 1 tablespoon fresh ginger, minced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar 1 tablespoon apple cider vinegar
• 1 teaspoon dried chili flakes 1 teaspoon dried chili flakes
• 1 teaspoon ground Sichuan pepper 1 teaspoon ground Sichuan pepper
• 1 tablespoon roasted peanuts, chopped 1 tablespoon roasted peanuts, chopped
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the rapeseed oil over medium-high heat.
2. 2.
   Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the diced bell peppers, cucumber, radishes, ginger, and garlic. Sauté for 2-3 minutes until the vegetables are slightly softened.
4. 4.
   In a small bowl, whisk together the soy sauce, maple syrup, apple cider vinegar, chili flakes, and Sichuan pepper.
5. 5.
   Pour the sauce over the vegetables in the skillet and stir to coat evenly.
6. 6.
   Return the cooked chicken to the skillet and toss everything together until well combined.
7. 7.
   Cook for an additional 2-3 minutes to allow the flavors to meld together.
8. 8.
   Remove from heat and sprinkle with chopped roasted peanuts.
9. 9.
   Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
• Sichuan pepper — Toast the Sichuan pepper in a dry skillet over low heat for a few minutes to enhance its flavor before grinding.

Tips & Tricks

• For an extra Nordic touch, you can add a handful of lingonberries or cloudberries to the dish for a burst of tartness.
• If you prefer a milder version, reduce the amount of chili flakes and Sichuan pepper.
• Feel free to substitute the rapeseed oil with another neutral oil such as canola or sunflower oil.
• Serve the Kung Pao Chicken over a bed of cooked quinoa or cauliflower rice for a healthier twist.
• Don't forget to garnish with fresh cilantro leaves for a pop of freshness.

Serving advice

Serve the Nordic Kung Pao Chicken hot, accompanied by a side of steamed seasonal vegetables or a simple Nordic salad.

Presentation advice

Arrange the Kung Pao Chicken on a white plate, allowing the vibrant colors of the bell peppers, cucumber, and radishes to shine through. Garnish with a sprig of fresh cilantro for an elegant touch.