Kung Pao Chicken with Vegetable Fried Rice Recipe
Kung Pao Chicken is an iconic dish from Chinese cuisine, renowned for its irresistible combination of spicy stir-fried chicken, roasted peanuts, and a medley of vegetables. The dish delivers a delightful burst of flavors, complemented by the subtly fragrant and flavorful vegetable fried rice. This perfect pairing brings together the heat of dry red chilies with the richness of soy sauce and garlic, resulting in an unforgettable dish. Ideal for lunch or a weekend treat, this recipe is a harmonious blend of spice and savory goodness.
Cuisine: Asian
Course: Lunch
Diet: Non-Vegetarian
Ingredients
For the Kung Pao Chicken:
| Ingredient | Quantity |
|---|---|
| Boneless chicken (cut into small pieces) | 500 grams |
| Ginger (grated) | 1 teaspoon |
| Salt | 1 teaspoon |
| Whole black peppercorns (freshly crushed) | 1 teaspoon |
| Roasted peanuts (moongphali, without husk) | 1/4 cup |
| Green bell pepper (capsicum, diced) | 1 medium |
| Spring onion (bulb & greens, chopped) | 2 stalks |
| Dry red chili (soaked in water, chopped) | 2-3 chilies |
| Soy sauce | 1 teaspoon |
| Vinegar | 2 teaspoons |
| Garlic (made into paste) | 1 tablespoon |
| Green chili (made into paste) | 1 tablespoon |
| Tomato ketchup | 1 tablespoon |
| Extra virgin olive oil (or sesame oil) | 2 teaspoons |
Preparation Time:
25 minutes
Cooking Time:
20 minutes
Instructions
Preparing the Kung Pao Chicken:
-
Marinate the Chicken:
Start by cleaning and washing the boneless chicken thoroughly. Place the chicken pieces in a bowl and season them with salt, freshly crushed black pepper, and grated ginger. Mix everything together to ensure the chicken is evenly coated with the spices. Set aside to marinate. -
Cooking the Chicken:
Heat 2 teaspoons of extra virgin olive oil (or sesame oil) in a non-stick wok over medium-high heat. Once the oil is hot, add the marinated chicken pieces to the wok. Stir-fry the chicken until it turns golden brown and is cooked through. This should take about 7-8 minutes. Once cooked, set the chicken aside. -
Preparing the Sauce:
In a separate bowl, combine the soy sauce, vinegar, garlic paste, green chili paste, and tomato ketchup. Stir well to create a smooth, flavorful sauce mixture. Set it aside for later use. -
Stir-Frying the Vegetables:
In the same wok, add the diced green bell pepper, chopped spring onions, and soaked dry red chilies. Stir-fry the vegetables for a couple of minutes until they are tender yet retain some crunch. Add the roasted peanuts to the wok and mix them in well. -
Combining Everything:
Once the vegetables are ready, add the cooked chicken back into the wok. Pour the prepared sauce mixture over the chicken and vegetables. Stir everything together to ensure the sauce coats all the ingredients evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and incorporate all the flavors. -
Serving:
Once the Kung Pao Chicken is ready, remove it from the heat. Serve hot, paired with Chinese Vegetable Fried Rice for a delicious meal. For a complete weekend lunch, serve with Soft and Spicy Chicken Nuggets and Chocolate Espresso Custard Pudding to round off the meal.
Enjoy this flavorful and spicy dish with a side of aromatic fried rice, making it a complete and satisfying lunch experience!
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 30g
- Carbohydrates: 16g
- Fat: 20g
- Fiber: 3g
- Sodium: 780mg
This Kung Pao Chicken with Vegetable Fried Rice is sure to be a favorite, with its balance of savory, spicy, and crunchy elements. The marriage of the tender chicken with the crisp vegetables and the rich sauce creates a memorable dish, while the fried rice provides a perfect backdrop to the bold flavors. Enjoy it with friends and family, making your lunch time a delightful celebration of Asian culinary artistry.
