Kung Pao Chicken
Description: Adapted from the Brand Names Recipe Cookbook, this Kung Pao Chicken recipe stands out among many variations for its delightful blend of flavors and textures. It’s a quick and easy stove-top dish perfect for a flavorful meal in under an hour, including marinating time.
Category: Chicken
Keywords: Poultry, Meat, Chinese, Asian, < 60 Mins, Stove Top
Prep Time: 40 minutes (includes marinating time)
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 3
Ingredients:
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For the Marinade:
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 2 tablespoons cornstarch
- ½ teaspoon salt
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For the Sauce:
- 3 tablespoons soy sauce
- 3 tablespoons rice wine
- 1 cup chicken broth
- 1½ tablespoons red wine vinegar
- 3 tablespoons sugar
- 2 tablespoons cornstarch
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For the Stir-Fry:
- 1 tablespoon vegetable oil (for cooking peanuts)
- 2 tablespoons vegetable oil (for stir-frying)
- ½ cup peanuts (raw or roasted, but not salted)
- 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 3 green onions, chopped
- 2 cups cooked rice (for serving)
Instructions:
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Prepare the Marinade: In a medium bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of rice wine, 2 tablespoons of cornstarch, and the salt. Mix well until the cornstarch is fully dissolved and the mixture is smooth. Add the chicken pieces and stir to ensure each piece is well coated. Cover the bowl and let the chicken marinate in the refrigerator for 30 minutes, stirring occasionally to allow even marination.
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Prepare the Sauce: While the chicken is marinating, mix the remaining 3 tablespoons of soy sauce, 3 tablespoons of rice wine, chicken broth, red wine vinegar, sugar, and 2 tablespoons of cornstarch in a small bowl. Stir until the cornstarch and sugar are completely dissolved and the mixture is well combined. Set this sauce mixture aside for later use.
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Cook the Peanuts: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium heat. Add the peanuts to the hot oil. Cook, stirring frequently, until the peanuts turn golden brown. Be attentive to prevent burning. Once done, remove the peanuts from the wok and set them aside.
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Stir-Fry the Vegetables: In the same wok, add the remaining 2 tablespoons of vegetable oil and heat over medium heat. Add the diced red and green bell peppers to the hot oil. Stir-fry the peppers until they just begin to darken and become tender.
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Cook the Chicken: Increase the heat to high and add the marinated chicken pieces to the wok. Stir-fry the chicken for about 2 minutes, or until it starts to brown. Add the minced ginger and garlic, continuing to stir-fry until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), which should take about 1 to 2 minutes more.
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Combine Ingredients: Add the chopped green onions and cooked peanuts to the wok with the chicken and peppers. Stir well to mix everything together.
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Add the Sauce: Give the prepared sauce a quick stir to ensure the cornstarch hasn’t settled, and then pour it into the wok. Cook, stirring constantly, until the sauce comes to a boil and thickens to a glossy consistency. This should take about 1 to 2 minutes.
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Serve: Once the sauce has thickened, remove the wok from heat. Serve the Kung Pao Chicken hot over a bed of freshly cooked rice. Enjoy this delicious and spicy dish that’s perfect for a quick weeknight dinner or a flavorful weekend meal.
Nutritional Information (per serving):
- Calories: 433.7
- Fat Content: 27.2 grams
- Saturated Fat Content: 4.4 grams
- Cholesterol Content: 68.4 milligrams
- Sodium Content: 1059 milligrams
- Carbohydrate Content: 13.8 grams
- Fiber Content: 2.8 grams
- Sugar Content: 4.1 grams
- Protein Content: 34.8 grams
This Kung Pao Chicken recipe combines the classic spicy and tangy flavors with a satisfying crunch from peanuts, offering a quick yet rewarding dish that is sure to impress. Whether you’re a fan of Asian cuisine or just looking for a new go-to weeknight meal, this recipe fits the bill perfectly. Enjoy! 🌶️🍗🥜🍚