Recipe
Thai-style Kung Pao Chicken
Spicy Thai Chicken Stir-Fry with Peanuts
4.8 out of 5
In Thai cuisine, bold flavors and aromatic spices are key. This Thai-style Kung Pao Chicken recipe combines the essence of the original Chinese dish with the vibrant and fiery elements of Thai cuisine. With a perfect balance of sweet, sour, and spicy flavors, this dish will take your taste buds on a culinary adventure.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly
Allergens
Peanuts, Fish (in fish sauce), Shellfish (in oyster sauce)
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
While the original Chinese Kung Pao Chicken is known for its Sichuan peppercorns and soy-based sauce, this Thai adaptation incorporates Thai chili peppers, fish sauce, and Thai basil to give it a distinct Thai twist. The flavors are bolder and spicier, reflecting the vibrant Thai cuisine. We alse have the original recipe for Kung Pao Chicken, so you can check it out.
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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
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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3 Thai chili peppers, thinly sliced 3 Thai chili peppers, thinly sliced
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3 cloves garlic, minced 3 cloves garlic, minced
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1 red bell pepper, diced 1 red bell pepper, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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1 onion, diced 1 onion, diced
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1/2 cup unsalted peanuts 1/2 cup unsalted peanuts
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2 tablespoons fish sauce 2 tablespoons fish sauce
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2 tablespoons oyster sauce 2 tablespoons oyster sauce
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1 tablespoon soy sauce 1 tablespoon soy sauce
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1 tablespoon honey 1 tablespoon honey
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 cup Thai basil leaves 1 cup Thai basil leaves
Nutrition
- Calories: 320 kcal / 1340 KJ
- Fat: 18g (Saturated Fat: 3g)
- Carbohydrates: 10g (Sugar: 5g)
- Protein: 30g
- Fiber: 3g
- Salt: 2g
Preparation
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1.Heat the vegetable oil in a wok or large skillet over medium-high heat.
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2.Add the chicken and stir-fry until cooked through and lightly browned. Remove from the wok and set aside.
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3.In the same wok, add the Thai chili peppers and garlic. Stir-fry for 1 minute until fragrant.
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4.Add the red and green bell peppers, onion, and peanuts. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
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5.In a small bowl, whisk together the fish sauce, oyster sauce, soy sauce, honey, and rice vinegar. Pour the sauce into the wok and stir to coat the ingredients.
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6.Return the cooked chicken to the wok and toss to combine with the sauce and vegetables.
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7.Add the Thai basil leaves and stir-fry for an additional minute until wilted.
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8.Remove from heat and serve hot.
Treat your ingredients with care...
- Thai chili peppers — Adjust the amount according to your spice preference. For milder heat, remove the seeds before slicing.
- Thai basil leaves — If you can't find Thai basil, regular basil can be used as a substitute, although the flavor will be slightly different.
Tips & Tricks
- For an extra kick of flavor, add a squeeze of lime juice before serving.
- If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the sauce during cooking.
- Feel free to add other vegetables like mushrooms or baby corn for added texture and flavor.
- Adjust the amount of Thai chili peppers to suit your spice tolerance.
- Serve with steamed jasmine rice for a complete meal.
Serving advice
Serve the Thai-style Kung Pao Chicken hot with a side of steamed jasmine rice. Garnish with fresh Thai basil leaves and a sprinkle of crushed peanuts for added crunch and flavor.
Presentation advice
Arrange the Thai-style Kung Pao Chicken on a serving platter and garnish with a few whole Thai chili peppers and sprigs of Thai basil. The vibrant colors and aromatic herbs will make the dish visually appealing.
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