Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is known for its bold and robust flavors, our Nouvelle Cuisine adaptation focuses on enhancing the presentation and refining the dish. We have carefully balanced the flavors to create a more delicate and elegant experience, while still maintaining the essence of the traditional dish. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breast, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 small zucchini, diced 1 small zucchini, diced
• 1/2 cup unsalted cashews 1/2 cup unsalted cashews
• 4 spring onions, sliced 4 spring onions, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon cornstarch 1 teaspoon cornstarch
• 1/4 teaspoon red pepper flakes (adjust to taste) 1/4 teaspoon red pepper flakes (adjust to taste)
• Salt, to taste Salt, to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, and red pepper flakes. Set aside.
2. 2.
   Heat vegetable oil in a large skillet or wok over medium-high heat.
3. 3.
   Add chicken pieces and stir-fry until cooked through and lightly browned. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
5. 5.
   Add the diced bell peppers, zucchini, and cashews. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   Return the cooked chicken to the skillet and pour the prepared sauce over the ingredients. Stir-fry for an additional 2 minutes until the sauce thickens and coats the chicken and vegetables.
7. 7.
   Season with salt to taste and garnish with sliced spring onions.
8. 8.
   Serve hot and enjoy the refined flavors of Nouvelle Cuisine Kung Pao Chicken.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cut into uniform bite-sized pieces to ensure even cooking.
• Cashews — Lightly toast the cashews in a dry skillet before adding them to the dish for enhanced flavor and crunch.
• Red pepper flakes — Adjust the amount of red pepper flakes according to your desired level of spiciness.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar.
• Cornstarch — To achieve a glossy and thick sauce, make sure to dissolve the cornstarch completely in the sauce mixture before adding it to the skillet.

Tips & Tricks

• For an extra touch of elegance, garnish the dish with edible flowers or microgreens.
• To add a refreshing twist, squeeze some fresh lime juice over the finished dish before serving.
• If you prefer a milder flavor, you can reduce the amount of red pepper flakes or omit them altogether.
• Experiment with different vegetables such as snow peas or baby corn to add variety and color to the dish.
• Serve the Nouvelle Cuisine Kung Pao Chicken on a bed of steamed jasmine rice or alongside delicate rice noodles.

Serving advice

Serve the Nouvelle Cuisine Kung Pao Chicken in individual shallow bowls or on small plates to showcase the vibrant colors and artistic presentation. Pair it with a side of steamed jasmine rice or rice noodles to complete the meal.

Presentation advice

Arrange the chicken, vegetables, and cashews in an aesthetically pleasing manner on the plate. Drizzle the sauce over the dish, allowing it to cascade down the sides. Garnish with sliced spring onions and a sprinkle of red pepper flakes for an elegant finishing touch.