Kung Pao Chicken 

Kung Pao Chicken is a classic Chinese dish that has become a favorite in many households. Originating from the Sichuan province, this dish combines tender chicken pieces with a flavorful sauce made from soy sauce, rice vinegar, sesame oil, and chili paste. The addition of roasted peanuts adds a delightful crunch, making each bite a harmonious blend of textures and flavors.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon chili paste or sauce (adjust to taste)

• 1 teaspoon cornstarch

• 2 tablespoons vegetable oil (for cooking)

For the Sauce:

• 2 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon brown sugar

• 1 tablespoon chili paste or sauce (adjust to taste)

• ¼ cup water

• ¼ cup roasted unsalted peanuts

For Garnish:

• Chopped green onions

• Fresh cilantro (optional)

Directions

1. Prepare the Chicken: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon chili paste, and 1 teaspoon cornstarch. Toss to coat the chicken evenly and let it marinate for 15–20 minutes.

2. Make the Sauce: In a separate bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1 tablespoon chili paste, and ¼ cup water until the sugar dissolves. Set aside.

3. Cook the Chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and cook until they are golden brown and cooked through, about 5–7 minutes. Remove the chicken from the skillet and set aside.

4. Stir-Fry the Aromatics: In the same skillet, add a bit more oil if necessary. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

5. Combine and Cook: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and stir to coat evenly. Let the mixture simmer for 2–3 minutes until the sauce thickens slightly.

6. Add Peanuts and Garnish: Stir in the roasted peanuts and cook for an additional minute. Garnish with chopped green onions and fresh cilantro, if desired.

7. Serve: Serve the Kung Pao Chicken hot over steamed rice or noodles.

Nutritional Information (per serving)

• Calories: Approximately 400 kcal

• Protein: 35g

• Fat: 20g

• Carbohydrates: 15g

• Sodium: 800mg

• Cholesterol: 70mg