Description
Spicy Kung Pao Chicken brings sizzling Sichuan flavors straight from China’s culinary heart. Tender chicken, crisp peanuts, and fiery chili peppers dance together, promising a delicious journey through authentic regional cuisine you won’t forget.
Ingredients
Scale
Protein:
- 1 pound (454 grams) chicken breast, sliced
Vegetables and Nuts:
- 1 bell pepper, sliced
- 2 green onions, sliced
- 1/2 cup (75 grams) roasted peanuts
Sauce and Seasonings:
- 1/4 cup (60 milliliters) soy sauce
- 2 tablespoons (30 milliliters) rice vinegar
- 1 tablespoon (15 milliliters) hoisin sauce
- 1 tablespoon (8 grams) cornstarch
- 1 tablespoon (15 milliliters) vegetable oil
- 1 teaspoon (2 grams) crushed red pepper flakes
Instructions
- Whisk soy sauce, rice vinegar, hoisin sauce, and cornstarch in a mixing bowl until the mixture becomes smooth and fully integrated.
- Warm vegetable oil in a large skillet over medium-high heat, around 375°F. Carefully add chicken pieces and sauté for 4-5 minutes, ensuring each piece develops a golden-brown exterior.
- Introduce diced bell peppers and roasted peanuts into the skillet, continuously stirring to prevent burning and promote even cooking for approximately 2-3 minutes.
- Gradually pour the prepared sauce over the chicken and vegetable mixture, allowing it to simmer and thicken for 1-2 minutes until it creates a glossy, uniform coating.
- Remove the skillet from heat and transfer the kung pao chicken to a serving platter, generously garnishing with thinly sliced green onions and a sprinkle of red pepper flakes for an extra kick of flavor.
- Serve immediately alongside steamed jasmine rice, ensuring the dish remains hot and maintains its vibrant texture and temperature.
Notes
- Customize heat levels by adjusting red pepper flakes, perfect for those who prefer mild or spicy dishes.
- Select chicken thighs for extra juiciness and richer flavor compared to chicken breast.
- Use unsalted roasted peanuts to control overall sodium content and enhance nutty undertones.
- Prep ingredients beforehand to ensure quick and smooth stir-frying, preventing burning or overcooking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 75 mg