If you’re looking for a dish that packs flavor and a bit of a kick, look no further than kung pao chicken. This delightful stir-fry features tender chicken pieces, crunchy peanuts, and a medley of vegetables, all enveloped in a mouthwatering sauce. Perfect for serving over rice or noodles, this recipe is a crowd-pleaser that captures the essence of Chinese cuisine while being easy to prepare at home. Let’s dive into the vibrant world of kung pao chicken!
Ingredients
– 1 lb boneless, skinless chicken breast, diced
– 3 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon hoisin sauce
– 1 tablespoon sesame oil
– 1 bell pepper, chopped
– 1 cup green onions, chopped
– 1/2 cup roasted peanuts
– 2 cloves garlic, minced
– 1 teaspoon ginger, minced
– 1 tablespoon chili paste (adjust to taste)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 15 minutes.
Nutritional Value
Each serving of kung pao chicken (approximately 1 cup) contains about 350 calories, 20g of protein, 25g of carbohydrates, and 18g of fat. This nutritional breakdown is based on one serving for one person.
Step-by-Step Cooking Process
1. Marinate the diced chicken in soy sauce for about 10 minutes.
2. Heat sesame oil in a large skillet over medium-high heat.
3. Add the marinated chicken to the skillet and stir-fry until cooked through.
4. Remove the chicken and set aside.
5. In the same skillet, add minced garlic and ginger; sauté until fragrant.
6. Add the chopped bell pepper and green onions; stir-fry for about 2 minutes.
7. Return the chicken to the skillet.
8. Stir in the rice vinegar, hoisin sauce, and chili paste; combine well.
9. Add roasted peanuts and mix to combine all ingredients.
10. Serve hot over rice or noodles.
Alternative Ingredients
You can substitute chicken with tofu or shrimp for a vegetarian or seafood twist. Additionally, if you prefer less spice, reduce the amount of chili paste or omit it altogether.
Serving and Pairings
Kung pao chicken pairs excellently with steamed jasmine rice or fried rice. You can also serve it alongside a simple cucumber salad or spring rolls for a well-rounded meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through. Kung pao chicken can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Cooking Mistakes
– Avoid overcrowding the skillet when cooking the chicken.
– Ensure the oil is hot enough before adding ingredients to prevent sticking.
– Don’t skip the marination step; it enhances flavor.
– Adjust the heat level carefully to avoid burning the garlic and ginger.
– Use fresh ingredients for the best flavor.
Helpful Tips
– Prep all ingredients before starting to cook to streamline the process.
– For added crunch, consider using cashews instead of peanuts.
– Experiment with different vegetables like carrots or snow peas for variety.
– Always taste and adjust seasoning before serving.
FAQs
Can I make kung pao chicken ahead of time?
Yes, you can prepare the chicken and sauce in advance. Just store them separately and combine before reheating for serving.
Is kung pao chicken spicy?
The spice level can be adjusted based on your preference. Use less chili paste for a milder flavor.
What can I serve with kung pao chicken?
It pairs well with steamed rice, fried rice, or noodles. You can also add side dishes like spring rolls.
Can I use a different protein?
Absolutely! Tofu, shrimp, or beef can be used as alternatives to chicken in this recipe.
How do I store leftovers?
Store leftover kung pao chicken in an airtight container in the fridge for up to three days or freeze for up to two months.
Conclusion
Kung pao chicken is a flavorful and vibrant dish that brings the taste of Chinese cuisine right to your table. With its blend of spicy, savory, and crunchy elements, this recipe is perfect for family dinners or a quick weeknight meal. Enjoy making this dish and impress your loved ones with your culinary skills!
Kung Pao Chicken
Ingredients
- 1 lb boneless skinless chicken breast, diced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 bell pepper chopped
- 1 cup green onions chopped
- 1/2 cup roasted peanuts
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon chili paste
Instructions
- Marinate the diced chicken in soy sauce for about 10 minutes.
- Heat sesame oil in a large skillet over medium-high heat.
- Add the marinated chicken to the skillet and stir-fry until cooked through.
- Remove the chicken and set aside.
- In the same skillet, add minced garlic and ginger; sauté until fragrant.
- Add the chopped bell pepper and green onions; stir-fry for about 2 minutes.
- Return the chicken to the skillet.
- Stir in the rice vinegar, hoisin sauce, and chili paste; combine well.
- Add roasted peanuts and mix to combine all ingredients.
- Serve hot over rice or noodles.