Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 6 Servings
I just love how simple this dish is. In just about 20 minutes, you will surely enjoy this Kung Pao Chicken! Try this recipe now and I promise you that it will be worth all your time and effort. Enjoy!
Ingredients:
Chicken:
28 oz (800g) boneless/skinless chicken breast cut into 1-inch cubes
1 tbsp Shaoxing wine or dry sherry
1 tbsp light soy sauce
2 tsp baking soda
1 tsp cornstarch / cornflour
Sauce:
1/2 c low-sodium chicken stock (or broth) — water can be used
5 tbsp light soy sauce
2 tbsp Chinese black vinegar (or substitute good-quality balsamic vinegar)
2 tbsp Chinese Shaoxing wine (or dry sherry)
2 tsp dark soy sauce
2 tsp hoisin sauce
2 tbsp sugar*
1 tsp cornstarch / cornflour
Stir Fry:
4 tbsp cooking oil divided
1 1/2 tbsp garlic (4-6 cloves)
1 tbsp ginger
1/2 red bell pepper (capsicum) seeded and diced
1/2 green bell pepper (capsicum) seeded and diced
8-10 dried chillies cut into ½-inch pieces (adjust to taste)
1 tbsp Sichuan peppercorns, lightly toasted and ground**
4 green onion/scallion stems cut into 1-inch pieces
1/2 c roasted/unsalted peanuts
2 tsp sesame oil optional
Directions:
1. In a mixing bowl, add all the chicken ingredients. Stir until well mixed.
2. Cover and allow the chicken to marinate for at least 10 minutes.
3. In another mixing bowl, add all the ingredients for the sauce. Whisk until well blended. Make sure that the sugar is dissolved completely.
4. Place a large skillet on the stove and turn the heat to high.
5. Add 2 tbsp of oil and allow it to become hot.
6. Add the marinated chicken and cook each side for about 4 minutes or until they turn brown.
7. Remove the chicken from the skillet onto a clean plate.
8. In the same pan, add the rest of the oil and allow it to become hot.
9. Add ginger, garlic, Sichuan peppercorns, and sliced chilli peppers. Saute for about a minute.
10. Pour the sauce into the pan and stir until well blended. Allow the mixture to boil.
11. Put the chicken back into the pan and toss until well coated with the sauce. Simmer for a few more minutes until the texture of the sauce becomes thick.
12. Add peanuts, green onions, and sesame oil. Toss until well mixed. Cook for another 2 minutes.
13. Serve hot over rice and enjoy!
Nutrition Facts:
Calories: 382kcal | Carbohydrates: 13g | Protein: 34g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 84mg | Sodium: 667mg | Potassium: 531mg | Fiber: 2g | Sugar: 6g | Vitamin A: 925IU | Vitamin C: 29.3mg | Calcium: 33mg | Iron: 1.7mg
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