🌶️ Welcome to lovewithrecipes.com, where culinary delights come to life! Today, we’re diving into the world of bold flavors with our Kung Pao Chicken II recipe, a tantalizing dish that’s sure to elevate your dining experience. Let’s embark on a culinary adventure together, exploring the fusion of Chinese and Asian influences in this high-protein masterpiece.
👩🍳 Preparation Time: Quick and Easy (Less than 15 minutes)
🍽️ Servings: 3
🕒 Total Time: The joy of preparing this dish is so quick that it’s almost like teleporting to flavor town!
🛒 Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 1/2 | Cornstarch |
| 5 | Soy Sauce |
| 5 | Dry Sherry |
| 1/4 | Salt |
| 3 | Boneless Skinless Chicken Breast Halves |
| 1 | Red Wine Vinegar |
| 2 | Chicken Broth |
| 1 1/2 | Water |
| 3 | Sugar |
| 1/3 | Salted Peanuts |
| 6 – 8 | Fresh Ginger |
| 1 1/2 | Green Onions |
| 2 | Green Onion |
📝 Instructions:
-
For the marinade, in a large bowl, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. dry sherry, and salt. Mix these ingredients well to create a flavor-packed marinade.
-
Add the boneless, skinless chicken breast halves to the bowl. Stir the chicken thoroughly, ensuring it’s coated evenly with the delectable marinade. Allow the magic to happen by letting it stand for a tantalizing 30 minutes.
-
In a separate small bowl, combine the remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. dry sherry, red wine vinegar, chicken broth, and sugar. Mix this delightful concoction well and set it aside; it’s about to join the flavor symphony.
-
Heat 1 tbsp. of oil in a wok or large skillet over medium heat. The sizzling journey begins! Add peanuts and cook them to perfection, stirring until they’re lightly toasted. Once done, set these golden nuggets aside. Heat the remaining 2 tbsp. of oil in the wok over medium heat.
-
Time to infuse the dish with heat! Add chili peppers to the wok and stir-fry until the peppers just begin to char, which takes about 1 minute. Crank up the heat to high.
-
Introduce the marinated chicken mixture to the wok and stir-fry for 2 minutes. Watch as the flavors dance together in a tantalizing medley.
-
Toss in the fresh ginger and continue to stir-fry until the chicken is no longer pink in the center, approximately 1 minute. Now, it’s time to reunite the peanuts and add the green onions to the wok, stir-frying for an additional minute.
-
Stir the cornstarch mixture once more and introduce it to the wok. Witness the culinary magic unfold as the sauce boils and thickens, creating a symphony of flavors that will leave your taste buds begging for an encore.
-
Garnish your creation as desired. This could be the final touch that transforms your dish into a visual and gastronomic masterpiece.
-
As you savor the delightful results, remember that this recipe is a treasure from the “Cooking Class CHINESE Cookbook.” Embrace the fusion of flavors and relish in the satisfaction of a culinary journey well-executed.
🌟 Nutritional Information (Per Serving):
- Calories: 444.8
- Fat Content: 29.3g
- Saturated Fat Content: 4.2g
- Cholesterol Content: 75.5mg
- Sodium Content: 1127.9mg
- Carbohydrate Content: 12.8g
- Fiber Content: 2.7g
- Sugar Content: 4.1g
- Protein Content: 32.6g
🍲 This Kung Pao Chicken II recipe isn’t just a dish; it’s a culinary experience that marries tradition with innovation, creating a symphony of flavors that will linger in your memory. Whether you’re a seasoned chef or a kitchen enthusiast, this recipe is your ticket to culinary excellence. Enjoy the journey of creating and savoring this masterpiece!
