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Kung Pao Chicken with Stir-Fried Vegetables
Created by: Howcan Team
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 cup snap peas
- 1/2 cup unsalted peanuts
- 4 green onions, sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2-3 dried red chilies
- Cooked white rice, for serving
Instructions
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, and 2 tablespoons hoisin sauce. Set aside.
- In a separate bowl, toss the chicken pieces with 1 tablespoon of cornstarch until evenly coated.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken and stir-fry for 3-4 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the red and green bell peppers, snap peas, peanuts, green onions, garlic, ginger, and dried red chilies. Stir-fry for 2-3 minutes, or until the vegetables are crisp-tender.
- Return the cooked chicken to the skillet. Pour the soy sauce mixture over the chicken and vegetables. Stir-fry for an additional 1-2 minutes, or until everything is heated through and coated in the sauce.
- Serve the Kung Pao Chicken over cooked white rice and enjoy!
Kung Pao Chicken with Stir-Fried Vegetables is a classic Sichuan dish that originated in the Sichuan province of China. This iconic dish is known for its bold flavors, combining tender chunks of chicken with crunchy vegetables and roasted peanuts, all tossed in a spicy, savory sauce. Legend has it that the dish is named after Ding Baozhen, a Qing Dynasty official who loved the spicy flavors of Sichuan cuisine. Today, this dish can be found in Chinese restaurants worldwide, but for an authentic experience, head to Sichuan province or renowned Sichuan restaurants. The key to a perfect Kung Pao Chicken lies in the balance of heat from the chilies, the tanginess of the vinegar, and the umami of the soy sauce. Mastering the art of stir-frying is also crucial to achieving the perfect texture and flavor. For a twist on the traditional recipe, some chefs add Sichuan peppercorns for a numbing, citrusy flavor. Whether you're a fan of fiery Sichuan cuisine or just love a good stir-fry, Kung Pao Chicken with Stir-Fried Vegetables is a dish that never fails to impress.
30 min
4
350 calories
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