Kung Pao Chicken Recipe
If you or your dining mates can't stand its considerable tanginess, slinging in more veggies might help flatten the flavor a little bit. Broccoli, cauliflower, bok choy or carrots are nice choices here. After all, it takes no guts to go for a new alteration, you think?To have a full meal (750 calories), serve each portion of kung pao chicken with 14 ounces (350 grams) of cooked white rice.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 servings
- 8 dried chili pepper halved
- 2 tbsp olive oil
- 10 oz chicken thigh cut into 1 inch cubes
- 12 oz bell pepper 2 medium, cut into 1 inch cubes
- 2 tbsp scallion chopped
- 1 tbsp garlic 3 cloves, chopped
- 1/2 tsp fresh ginger minced
- 2 tbsp rice wine
- 1/4 tsp white pepper
- 1 tsp dark soy sauce
- 4 tsp hoisin sauce
- 4 tsp lite soy sauce
- 1/2 tsp sesame oil
- 1 tbsp sugar
- 2 tbsp rice vinegar
- 1/2 cup unsalted peanuts
Heat cast iron pan on medium-high heat, stir dry chilies for about 30 seconds and transfer them into a bowl.
Heat 1/2 tablespoon olive oil in the pan, add cubed chicken and fry on medium heat for 15-20 minutes. Stirring until the edges are golden brown. Remove from heat.
Add 1/2 tablespoon olive oil in the pan, add bell pepper. Stirring occasionally for about 2 minutes until crisp-tender. Remove from heat.
Add remaining 1 tablespoon olive oil into the pan, stir in garlic and ginger. Then pour in rice wine, hoisin sauce, dark soy sauce, lite soy sauce, and sugar. Bring them to a boil while stirring. Once the sauce begins to thicken slightly, add the chicken and pepper back into the pan.
Stir in rice vinegar, scallion, white pepper, and sesame oil. Toss well with unsalted peanuts for a further 1 minute.
Serve immediately with cooked rice.
Serving: 1serving | Calories: 401kcal | Carbohydrates: 17g | Protein: 17g | Fat: 29g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 338mg | Potassium: 482mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3013IU | Vitamin C: 110mg | Calcium: 26mg | Iron: 2mg