Kung Pao Chicken

Ingredients

While the original Chinese Kung Pao Chicken is known for its spicy and numbing flavors, the Puerto Rican adaptation adds a touch of Caribbean flair. We incorporate local ingredients such as sofrito, adobo seasoning, and a hint of tropical fruit to create a unique and exciting variation. 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
• 1 bell pepper, diced 1 bell pepper, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon sofrito (Puerto Rican seasoning blend) 1 tablespoon sofrito (Puerto Rican seasoning blend)
• 1 tablespoon adobo seasoning 1 tablespoon adobo seasoning
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 1/2 cup (75g) roasted peanuts 1/2 cup (75g) roasted peanuts
• 1/2 cup (75g) diced pineapple 1/2 cup (75g) diced pineapple
• 2 green onions, sliced 2 green onions, sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugars: 8g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium-high heat.
2. 2.
   Add the chicken pieces and cook until browned and cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are tender.
4. 4.
   Stir in the sofrito, adobo seasoning, soy sauce, vinegar, and brown sugar. Cook for an additional 2 minutes.
5. 5.
   Pour in the chicken broth and bring to a simmer. Add the cooked chicken back to the skillet.
6. 6.
   Stir in the roasted peanuts and diced pineapple. Cook for another 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Garnish with sliced green onions and fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked thoroughly to an internal temperature of 165°F (74°C).
• Sofrito — If you can't find sofrito, you can make your own by blending together cilantro, bell peppers, onions, garlic, and a touch of olive oil.
• Adobo seasoning — Look for Puerto Rican adobo seasoning in specialty stores or make your own by combining garlic powder, onion powder, oregano, salt, and black pepper.
• Roasted peanuts — For extra flavor, you can lightly toast the peanuts in a dry skillet before adding them to the dish.
• Pineapple — Use fresh pineapple for the best taste, but canned pineapple chunks will work in a pinch.

Tips & Tricks

• For a spicier version, add a diced chili pepper or a dash of hot sauce.
• Serve the Kung Pao Chicken over a bed of fluffy white rice or with Puerto Rican-style mofongo for a complete meal.
• Feel free to customize the dish by adding your favorite vegetables such as zucchini, carrots, or mushrooms.
• Adjust the sweetness by adding more or less brown sugar according to your taste preference.
• Make a double batch of the sauce and store it in the refrigerator for up to a week to use as a marinade or dipping sauce for other dishes.

Serving advice

Serve the Puerto Rican Kung Pao Chicken hot, garnished with fresh cilantro. Accompany it with a side of white rice or mofongo for a satisfying and flavorful meal.

Presentation advice

Arrange the Kung Pao Chicken on a vibrant plate, allowing the colorful bell peppers and pineapple to shine through. Sprinkle some chopped cilantro on top for an added pop of freshness.