Kung pao chicken
Kung Pao Chicken features tender chicken in a savory-sweet sauce, combined with crunchy cashews and the heat of red chili peppers. This stir-fry is easy to make and packed with bold flavors.
Cook time 18 min
Prep time 10 min
Ingredients:
16 oz chicken breasts1 dash salt
1 dash black pepper
2 tsp cornstarch
2 tsp sesame oil
3 tbsp soy sauce
1/4 cup water
2 tsp honey
1/2 tsp ginger
1 tbsp coconut oil
2 red hot chili peppers
2 garlic cloves
1/4 cup onion
1/3 cup cashew
Kung Pao Chicken is a popular Chinese dish that combines tender chicken with a savory and slightly sweet sauce, punctuated by the crunch of cashews and the kick of red hot chili peppers. This dish is known for its perfect balance of flavors and textures, making it a favorite among many. With this easy-to-follow recipe, you'll be able to recreate this iconic dish right in your own kitchen.
Instructions:
- Cut the chicken breasts into bite-sized pieces.
- Season the chicken with a dash of salt and a dash of black pepper.
- In a bowl, mix the seasoned chicken with 2 tsp of cornstarch and 2 tsp of sesame oil until well-coated. Set aside to marinate for at least 10 minutes.
- In a small bowl, combine 3 tbsp of soy sauce, 1/4 cup of water, 2 tsp of honey, and 1/2 tsp of minced ginger. Stir well to create the sauce for the dish.
- Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken pieces to the skillet and cook until they are browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add the sliced red hot chili peppers, minced garlic, and chopped onion.
- Sauté for about 2-3 minutes until fragrant and the onions become translucent.
- Return the cooked chicken to the skillet with the sautéed vegetables and chili peppers.
- Pour the prepared sauce over the chicken and vegetables.
- Toss everything together and simmer for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Finally, stir in the 1/3 cup of cashews.
- Cook for an additional minute to warm the cashews through.
- Transfer the Kung Pao Chicken to a serving dish.
- Serve hot, preferably over a bed of steamed rice or alongside your favorite Asian-inspired side dishes.
By following this recipe, you can enjoy a delicious homemade Kung Pao Chicken that rivals your favorite takeout. The combination of succulent chicken, crunchy cashews, and a flavorful sauce makes for a satisfying meal. Remember to adjust the spice level to suit your preference and pair it with steamed rice or noodles for a complete experience.
Kung pao chicken FAQ:
Cook the marinated chicken for about 5-7 minutes over medium-high heat until it is browned and cooked through. Ensure the internal temperature reaches 165°F (75°C) for safety.
Store leftover Kung Pao Chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave before serving.
Yes, you can substitute chicken breasts with diced tofu, shrimp, or even pork. Adjust the cooking time accordingly to ensure the substitute is fully cooked.
Use a large skillet or wok that has enough room to stir-fry the chicken and vegetables without overcrowding, preferably at least 12 inches in diameter.
To adjust the spice level, use fewer red hot chili peppers or choose milder peppers. For additional heat, consider adding a pinch of red pepper flakes or Szechuan peppercorns.
Tips:
- Thinly slice the chicken breasts for quicker cooking and best texture.
- Prepare all ingredients in advance to streamline the cooking process.
- Adjust the quantity of red hot chili peppers depending on your spice tolerance.
- To deepen the flavor, marinate the chicken in the soy sauce mixture for at least 15 minutes before cooking.
- Stir fry over high heat to achieve the best texture—quick cooking helps to retain the moisture of the chicken and the crunchiness of the vegetables.
- Toast the cashews lightly before adding them to the dish to enhance their flavor and crunch.
Nutrition per serving
4 ServingsCalories 290kcal
Protein 30g
Carbohydrates 12g
Fiber 0.99g
Sugar 5g
Fat 14g
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