Teresa's Recipes
Kung Pao Chicken
Dive into the tantalizing world of Kung Pao Chicken, a beloved dish from the Sichuan province of China, known for its bold flavors and delightful combination of textures. This stir-fried chicken is perfectly seasoned with a spicy kick from Szechuan peppercorns and dried red chilies, complemented by the crunch of roasted peanuts and the freshness of vibrant vegetables. Whether served over steaming rice or enjoyed on its own, this dish is sure to awaken your taste buds and transport you to the heart of Chinese cuisine.
Ingredients
- 1 pound, diced Chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 3 tablespoons Vegetable oil
- 1 teaspoon, crushed Szechuan peppercorns
- 4-6, adjust to taste Dried red chilies
- 1, diced Green bell pepper
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 4, sliced Green onions
- 1/2 cup, roasted Peanuts
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 22g
- Carbs: 20g
- Protein: 30g
- Sodium: 800mg
- Sugar: 3g
Instructions
- In a medium bowl, combine the diced chicken breast with soy sauce and cornstarch. Mix well and let it marinate for 15 minutes to absorb the flavors.
- Heat a wok or large skillet over medium heat. Add the peanuts and toast them, stirring frequently until they are golden brown. Remove the peanuts from the wok and set aside.
- Increase the heat to medium-high and add the vegetable oil to the wok. Once hot, add the dried red chilies and stir-fry them until they start to blacken, releasing their aromatic oils.
- Add the marinated chicken to the wok and stir-fry until it is fully cooked, about 5-7 minutes.
- Next, add the diced green bell pepper, minced garlic, minced ginger, and sliced green onions. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
- Return the toasted peanuts to the wok. Add the crushed Szechuan peppercorns and stir well to combine all the ingredients, allowing the flavors to meld together.
- Remove from heat and serve hot over steamed rice or enjoy it on its own.
Tips
- For an even spicier kick, consider adding a splash of chili oil when serving.
- Feel free to customize the vegetables by adding snap peas, carrots, or broccoli for extra crunch and nutrition.
- If you prefer a gluten-free version, use tamari instead of soy sauce.