Kung Pao Chicken

Name: Kung Pao Chicken - Adriana I.
Ingredients: For the marinade: 1 chicken breast cut into cubes 1 tablespoon rice wine 1 tablespoon oil 1 tablespoon soy sauce 1 tablespoon flour salt For the sauce: 2 tablespoons water 1 tablespoon flour 4 tablesp; minced 1 teaspoon fresh ginger; grated 2 tablespoons oil 2 orange bell peppers; sliced 2 green onions; chopped 1 handful of roasted cashews brown rice; cooked; for serving

Meat - Kung Pao Chicken by Adriana I. - Recipia

There are days when I want something quick, something I can make all in one pan without spending too much time washing dishes. Kung Pao chicken with sauce and cashews has often solved my lunch dilemma at home. Usually, I just lay out the ingredients on the table, and in about 40 minutes, I have everything ready to serve. I've adjusted the steps to make them easy to follow. Quick Info Total time: approximately 40-45 minutes Preparation time: 20 minutes Cooking time: 20-25 minutes Servings: 2-3 Difficulty: medium Recipe type: main (dinner or lunch) Ingredients For the marinade: 1 chicken breast, cubed 1 tablespoon rice wine 1 tablespoon oil 1 tablespoon soy sauce 1 tablespoon flour salt For the sauce: 2 tablespoons water 1 tablespoon flour 4 tablespoons soy sauce 100 ml dry white wine 1 1/2 tablespoons hoisin sauce 3 teaspoons sambal oelek (chili paste) 1 1/2 tablespoons sugar 2 garlic cloves, minced 1 teaspoon fresh ginger, grated Others: 2 tablespoons oil 2 orange bell peppers, sliced 2 green onions, chopped (use the white part for cooking, green for serving) 1 handful of roasted cashews cooked brown rice, for serving Instructions 1. Place the chicken in a bowl. Add the rice wine, oil, soy sauce, flour, and salt. Mix well and refrigerate for 20 minutes to marinate. 2. Meanwhile, prepare the sauce separately. In a bowl, dissolve the flour in the two tablespoons of water. Gradually add the white wine, soy sauce, hoisin sauce, sambal oelek, sugar, garlic, and ginger. Mix until you have a smooth sauce. 3. Heat two tablespoons of oil in a wok or deep skillet over high heat. Add the sliced bell peppers and the white part of the green onions. Stir-fry quickly over high heat for 4-6 minutes until the peppers start to soften but still remain slightly crunchy. Remove the vegetables to a plate. 4. If the pan is dry, add a little more oil. Add the chicken with all the marinade to the wok. Cook over high heat, stirring frequently, until the chicken is browned on all sides. 5. Pour the prepared sauce over the chicken. Mix and let it come to a boil. Add the roasted cashews and cook for a few more minutes until the sauce visibly thickens. 6. Finally, add the sautéed vegetables, mix gently, and turn off the heat. 7. Serve with brown rice and sprinkle with the chopped green onions (the reserved green part). Why I make this recipe often It's a dish I turn to when I want something savory, slightly spicy, and filling, without too many complicated steps. The ingredients are easily accessible, most of them are staples for anyone cooking Asian cuisine at home. It can easily be portioned for 2 or 3 people. It also reheats well if there's any left for the next day. Tips and Variations Tips - Always stir while cooking to prevent the sauce and chicken from burning. - Use a wok if you have one, so you can cook over high heat and everything caramelizes nicely. - Set the vegetables aside after cooking; otherwise, they will become too soft if left in the wok. Substitutions - Chicken can be replaced with turkey pieces or tofu for a vegetarian option, but the cooking time will vary. - If you don't have hoisin sauce, you can use a bit of sweet soy paste or, as a last resort, a splash of honey and extra soy sauce, but the flavor won’t be identical. - Sambal oelek can be substituted with any chili paste or even chili flakes, adjusting the amount according to your spice preference. Variations - You can add other crunchy vegetables: thinly sliced carrots or celery. - For more texture, add some toasted sesame seeds at the end. - If you want a thinner sauce, add a little more water before boiling. Serving Ideas - Brown rice works well for texture, but jasmine rice, basmati, or even simple noodles can be used. - Over each serving, sprinkle the green part of the green onion and a few extra cashews. Frequently Asked Questions How spicy will it be if I use sambal oelek as in the recipe? It’s quite spicy, especially if you’re not used to chili. You can reduce the amount to half without significantly changing the rest of the recipe. Can I use raw cashews instead of roasted ones? Roasted cashews are better for flavor and texture. If you only have raw, toast them in a dry pan over low heat for a few minutes first. What if I don't have rice wine for the marinade? You can use a regular dry white wine or mineral water. Rice wine has a specific taste, but it’s not mandatory. Can I double the quantities for more people? Yes, but be careful not to overcrowd the pan; otherwise, the chicken and vegetables won’t brown properly. My sauce turned out too thick or too thin; what can I do? If it’s too thick, thin it out with a little hot water. If it’s too thin, let it boil for a few more minutes to reduce. Nutritional Values Estimated per serving (without rice): approximately 320-350 kcal Protein: 28-30 g Carbohydrates: 17-20 g Fat: 13-15 g Calculations are approximate, as they depend on how many cashews you use and whether you leave the skin on the chicken breast. Brown rice adds an additional 100-150 kcal per serving. Storage and Reheating It can be stored in the refrigerator in a sealed container for 1-2 days. The sauce will thicken after cooling, but you can thin it with a tablespoon of water when reheating in a pan or microwave. I do not recommend freezing it, as the flour-based sauce does not retain the same texture after thawing.

Kung Pao Chicken

Tags

Categories