Chinese-style Kung Pao Chicken

Ingredients

• 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 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 medium onion, diced 1 medium onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1/2 cup roasted peanuts 1/2 cup roasted peanuts
• 4-5 dried red chilies, whole 4-5 dried red chilies, whole
• 2 green onions, sliced (for garnish) 2 green onions, sliced (for garnish)
• For the marinade: For the marinade:
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• For the sauce: For the sauce:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 1 teaspoon chili paste (adjust according to spice preference) 1 teaspoon chili paste (adjust according to spice preference)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (Saturated Fat: 2g)
• Carbohydrates: 14g (Sugar: 6g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the chicken with the marinade ingredients. Mix well and let it marinate for 15-20 minutes.
2. 2.
   In a separate bowl, whisk together all the sauce ingredients until well combined. Set aside.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat.
4. 4.
   Add the marinated chicken and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the wok and set aside.
5. 5.
   In the same wok, add the dried red chilies and stir-fry for a few seconds until fragrant.
6. 6.
   Add the minced garlic, diced bell peppers, and onion. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
7. 7.
   Return the cooked chicken to the wok and pour in the prepared sauce. Stir-fry for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
8. 8.
   Add the roasted peanuts and toss everything together.
9. 9.
   Remove from heat and garnish with sliced green onions.
10. 10.
    Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — For a more tender result, you can velveting the chicken by marinating it with a mixture of egg white, cornstarch, and a pinch of salt for 30 minutes before proceeding with the recipe.
• Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a minute or two to enhance their aroma before crushing them.

Tips & Tricks

• Adjust the amount of chili paste according to your spice preference. Add more for extra heat or reduce for a milder version.
• For a vegetarian version, you can substitute the chicken with tofu or seitan.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and add it to the stir-fry during the last minute of cooking.
• Feel free to add other vegetables such as mushrooms, zucchini, or carrots to customize the dish to your liking.
• For an extra burst of freshness, squeeze some lime juice over the finished dish before serving.

Serving advice

Serve the Kung Pao Chicken hot over steamed rice or noodles. Garnish with additional sliced green onions and a sprinkle of crushed Sichuan peppercorns for an added touch of flavor.

Presentation advice

Arrange the Kung Pao Chicken on a serving platter, ensuring that the vibrant colors of the bell peppers and green onions are visible. Sprinkle some crushed peanuts on top for an attractive garnish. Serve with a side of steamed rice or noodles.