Kung Pao Chicken Recipe
Ingredients
For the Marinade:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar
- 1 tablespoon cornstarch
- 1/4 cup chicken broth or water
For the Stir-Fry:
- 2 tablespoons vegetable oil
- 6-8 dried red chilies, seeds removed
- 1 teaspoon Sichuan peppercorns (optional)
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/2 cup roasted peanuts
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4-5 green onions, cut into 1-inch pieces
Instructions
1. Marinate the Chicken:
- In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.
2. Prepare the Sauce:
- In a small bowl, mix together soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sesame oil, sugar, cornstarch, and chicken broth or water. Stir until the cornstarch is fully dissolved. Set aside.
3. Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
- Add the marinated chicken and stir-fry until it’s no longer pink and starts to brown. Remove the chicken from the wok and set aside.
4. Cook the Aromatics:
- In the same wok, add the remaining tablespoon of vegetable oil.
- Add the dried red chilies and Sichuan peppercorns (if using). Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the minced garlic and ginger. Stir-fry for another 30 seconds.
5. Combine and Finish:
- Add the diced bell peppers and stir-fry for 2-3 minutes until they start to soften.
- Return the cooked chicken to the wok.
- Pour in the prepared sauce and stir well to coat everything evenly.
- Add the roasted peanuts and green onions. Stir-fry for another 1-2 minutes until everything is well combined and the sauce has thickened.
6. Serve:
- Serve the Kung Pao Chicken hot over steamed rice.
Taste and Benefits
Taste:
Kung Pao Chicken is a harmonious blend of savory, spicy, and slightly sweet flavors. The tender chicken pieces are coated in a rich, flavorful sauce, complemented by the crunch of peanuts and the freshness of bell peppers and green onions. The dried chilies add a pleasant heat, while the garlic and ginger provide aromatic depth.
Benefits:
- High Protein: Chicken is a great source of lean protein, essential for muscle repair and growth.
- Rich in Vitamins and Minerals: Bell peppers are rich in vitamins A and C, which are important for immune function and skin health. They also provide dietary fiber.
- Antioxidant Properties: Garlic and ginger are known for their antioxidant properties, which help combat inflammation and boost the immune system.
- Healthy Fats: Peanuts add healthy monounsaturated fats, which are good for heart health.
- Low Carbohydrate: This dish is relatively low in carbohydrates, making it suitable for low-carb and keto diets when paired with a suitable side dish or enjoyed on its own.
- Balanced Diet: The combination of protein, healthy fats, and vegetables makes this dish a balanced meal, providing essential nutrients.
Enjoy your delicious and nutritious Kung Pao Chicken, a perfect blend of flavors and health benefits!
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