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Mouthwatering Kung Pao Chicken

Irresistibly Mouthwatering Kung Pao Chicken In 30 Minutes

This mouthwatering Kung Pao Chicken is a quick and delicious stir-fry that combines savory, sweet, and spicy flavors in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Swap for chicken thighs if desired.
  • 2 tablespoons Shaoxing Wine Can be replaced with dry sherry or omitted.
  • 2 tablespoons Light Soy Sauce Essential for marinating.
For the Marinade
  • 1 teaspoon Baking Soda Optional, helps to tenderize the chicken.
  • 2 tablespoons Cornstarch Aids in moisture retention.
For the Sauce
  • 1 cup Chicken Stock Low-sodium preferred.
  • 2 tablespoons Chinese Black Vinegar Balsamic vinegar works as a substitute.
  • 1 tablespoon Dark Soy Sauce Provides color and flavor.
  • 2 tablespoons Hoisin Sauce Adjust to taste.
  • 1 teaspoon Sugar Tweak to match sweetness preference.
For the Stir-Fry
  • 2 tablespoons Cooking Oil Use vegetable or peanut oil.
  • 2 cloves Garlic Fresh, minced.
  • 1 tablespoon Ginger Fresh, minced.
  • 2 cups Bell Peppers Chopped; can substitute with favorite veggies.
  • 1 teaspoon Dried Chilies Adjust to desired spice level.
  • 1 teaspoon Sichuan Peppercorns Adjust to desired spice level.
For Garnishing
  • 2 tablespoons Green Onions Chopped.
  • 1/4 cup Peanuts Roasted, unsalted.
  • 1 teaspoon Sesame Oil Optional, for drizzling.

Equipment

  • Skillet
  • Wok
  • Mixing bowl

Method
 

How to Make Mouthwatering Kung Pao Chicken
  1. Marinate Chicken: In a bowl, combine the chicken breast with Shaoxing wine, light soy sauce, baking soda, and cornstarch. Allow to marinate for about 10 minutes.
  2. Prepare the Sauce: While the chicken marinates, whisk together the chicken stock, Chinese black vinegar, dark soy sauce, hoisin sauce, and sugar in a separate bowl. Set aside.
  3. Stir-Fry Chicken: Heat cooking oil in a skillet or wok over high heat. Add the marinated chicken and stir-fry for approximately 3-4 minutes until golden brown. Remove and set aside.
  4. Sauté Aromatics: In the same skillet, add more oil, then toss in garlic, ginger, chopped bell peppers, and Sichuan peppercorns. Stir-fry for about 1 minute until fragrant.
  5. Combine and Cook: Pour the prepared sauce into the skillet and bring it to a gentle boil. Return the chicken to the pan and cook everything together for another 2 minutes.
  6. Add Garnishes: Stir in green onions, peanuts, and sesame oil. Toss everything together for an additional 2 minutes and serve hot over jasmine rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for at least 10 minutes for optimal tenderness. Adjust heat levels according to preference.

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