Peruvian-style Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its Sichuan peppercorns and dried chili peppers, the Peruvian adaptation adds a Peruvian twist by incorporating aji amarillo, a popular Peruvian yellow chili pepper. This substitution infuses the dish with a unique Peruvian heat and flavor profile. 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, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 1 cup roasted peanuts 1 cup roasted peanuts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons vinegar 2 tablespoons vinegar
• 2 tablespoons aji amarillo paste (Peruvian yellow chili paste) 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 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: 4g)
• 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 diced chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion, minced garlic, and diced bell peppers. Sauté until the vegetables are tender.
4. 4.
   Return the cooked chicken to the skillet and add the roasted peanuts.
5. 5.
   In a small bowl, whisk together the soy sauce, vinegar, aji amarillo paste, honey, cumin, paprika, dried oregano, salt, and pepper.
6. 6.
   Pour the sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly.
7. 7.
   Cook for an additional 2-3 minutes, until the sauce has thickened slightly.
8. 8.
   Remove from heat and garnish with fresh cilantro.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste can be found in Latin American grocery stores or online. If unavailable, substitute with a mix of yellow bell pepper and a small amount of habanero pepper for a similar flavor profile.

Tips & Tricks

• For an extra Peruvian touch, serve the Peruvian-style Kung Pao Chicken with a side of white rice cooked with a sprinkle of cilantro and lime juice.
• Adjust the spice level by adding more or less aji amarillo paste according to your preference.
• For a smoky flavor, you can lightly toast the peanuts before adding them to the dish.
• Feel free to add additional Peruvian ingredients such as rocoto peppers or huacatay (Peruvian black mint) for an even more authentic Peruvian taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Peruvian-style Kung Pao Chicken hot, garnished with fresh cilantro. It pairs well with steamed white rice or Peruvian-style fried rice.

Presentation advice

For an appealing presentation, arrange the Peruvian-style Kung Pao Chicken on a platter and sprinkle some additional roasted peanuts and cilantro on top. Serve with a wedge of lime for an extra burst of flavor.