Kung Pao Chicken with Vegetable Fried Rice
A Flavor-Packed Chinese Delight with a Spicy Kick
If you’re craving a delicious and spicy Chinese dish that combines tender chicken, crunchy peanuts, and colorful vegetables, look no further than this Kung Pao Chicken with Vegetable Fried Rice. This recipe is the perfect choice for a satisfying lunch or dinner, bringing the vibrant flavors of Asian cuisine right to your table. Served with a side of vegetable fried rice, it promises to be a meal that everyone will love.
Ingredients
| 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 (without husk) | 1/4 cup |
| Green bell pepper (diced) | 1 |
| Spring onions (bulb & greens, chopped) | 2 |
| Dry red chili (soaked in water, chopped) | 2-3 |
| 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
| Time | Duration |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Total Time | 45 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine | Asian |
Course
| Course | Lunch |
Diet
| Diet | Non-Vegetarian |
Instructions
-
Marinate the Chicken: Begin by cleaning and washing the chicken thoroughly. Place it in a bowl and season with salt, crushed black pepper, and grated ginger. Mix the ingredients well and set aside to marinate.
-
Cook the Chicken: Heat oil in a non-stick wok over medium-high heat. Once the oil is hot, add the marinated chicken. Stir fry the chicken, allowing it to cook thoroughly and turn golden brown. This will take about 8-10 minutes.
-
Prepare the Sauce: In a separate bowl, combine soy sauce, vinegar, garlic chili paste, tomato ketchup, and 1 teaspoon of oil. Stir well until all ingredients are fully incorporated. Set the sauce mixture aside.
-
Add Vegetables and Peanuts: Once the chicken is browned, add the diced green bell pepper, chopped spring onions, and soaked dry red chilies. Stir-fry everything together for another 2-3 minutes until the vegetables begin to soften. Then, add the roasted peanuts to the wok and continue to cook for an additional 2 minutes.
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Combine with Sauce: Pour the sauce mixture into the wok with the chicken and vegetables. Stir everything together, making sure the chicken and vegetables are coated evenly with the sauce. Let the sauce cook and thicken, which should take about 3-4 minutes.
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Serve: Once the sauce has thickened to your desired consistency, turn off the heat. Serve the Kung Pao Chicken hot alongside a bowl of Chinese Vegetable Fried Rice for a complete meal. For an extra treat, try pairing it with Soft and Spicy Chicken Nuggets and a delicious Chocolate Espresso Custard Pudding for dessert.
Tips for the Best Kung Pao Chicken:
- Chicken: Use boneless, skinless chicken breast or thighs for a tender and juicy result.
- Peanuts: Roasted peanuts add a great crunch to this dish, but if you prefer, you can also use cashews for a variation.
- Spice Level: Adjust the amount of green chili paste and dry red chilies to suit your heat preference. If you want a milder version, reduce the chili quantity.
- Soy Sauce: Use low-sodium soy sauce to control the saltiness of the dish, especially if you’re using salted peanuts.
Pairing Suggestions:
For a complete meal, serve Kung Pao Chicken with Chinese Vegetable Fried Rice, which is packed with colorful vegetables and seasoned perfectly to complement the spicy chicken. You could also try Steamed Jasmine Rice for a lighter option or even add a refreshing side of Cucumber Salad to balance out the heat.
Kung Pao Chicken with Vegetable Fried Rice is sure to become one of your go-to recipes for a hearty, flavorful, and satisfying meal. Perfect for lunch, dinner, or a casual weekend gathering, this dish brings all the elements of a great Chinese feast straight to your plate!
