Kung Pao Chicken

Ingredients

While the original Kung Pao Chicken is known for its bold flavors and Sichuan peppercorns, our Turkish adaptation incorporates traditional Turkish spices and ingredients to give it a unique twist. We have also adjusted the level of spiciness to suit Turkish taste preferences. We alse have the original recipe for Kung Pao Chicken, so you can check it out.

• 500g boneless, skinless chicken breasts, cut into bite-sized pieces (1.1 lb) 500g boneless, skinless chicken breasts, cut into bite-sized pieces (1.1 lb)
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika (5g) 1 teaspoon paprika (5g)
• 1 teaspoon ground cumin (5g) 1 teaspoon ground cumin (5g)
• 1 teaspoon dried oregano (5g) 1 teaspoon dried oregano (5g)
• 1 teaspoon red pepper flakes (5g) 1 teaspoon red pepper flakes (5g)
• 1 tablespoon tomato paste (15g) 1 tablespoon tomato paste (15g)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons vinegar (30ml) 2 tablespoons vinegar (30ml)
• 1 tablespoon honey (15g) 1 tablespoon honey (15g)
• 1 cup roasted peanuts (150g) 1 cup roasted peanuts (150g)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 12g (Sugar: 5g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pan and sauté until fragrant and translucent.
3. 3.
   Add the chicken pieces to the pan and cook until browned on all sides.
4. 4.
   Stir in the diced bell peppers and cook for an additional 2-3 minutes.
5. 5.
   In a small bowl, mix together the paprika, cumin, oregano, and red pepper flakes.
6. 6.
   Push the chicken and vegetables to one side of the pan and add the tomato paste to the empty space. Cook for a minute to caramelize the tomato paste.
7. 7.
   Mix the tomato paste with the chicken and vegetables.
8. 8.
   Add the spice mixture, soy sauce, vinegar, and honey to the pan. Stir well to coat the chicken and vegetables.
9. 9.
   Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through and the flavors have melded together.
10. 10.
    Stir in the roasted peanuts and season with salt and pepper to taste.
11. 11.
    Serve the Turkish-style Spicy Chicken with Peanuts over steamed rice or with Turkish bread.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Peanuts — If you prefer a crunchier texture, you can lightly toast the peanuts before adding them to the dish.

Tips & Tricks

• For an extra kick of heat, you can add a chopped chili pepper to the dish.
• If you don't have roasted peanuts, you can use raw peanuts and roast them in a dry pan before adding them to the dish.
• Adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes.
• Serve with a side of Turkish pickles for a tangy contrast to the spicy chicken.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Turkish-style Spicy Chicken with Peanuts over steamed rice or with Turkish bread. Garnish with fresh parsley or cilantro for added freshness.

Presentation advice

Arrange the chicken and vegetables on a serving platter and sprinkle the roasted peanuts on top. Drizzle some extra sauce over the dish for an appetizing presentation.