April Recipe Series: Kung Pao Chicken

Published on: April 12, 2024

Welcome to our monthly recipe series, where we delve into the world of bold flavors and healthy eating! This month, we’re shifting our focus to a savory delight that’s sure to tantalize your taste buds: Kung Pao Chicken. This iconic Chinese dish combines tender chicken with a medley of vegetables and peanuts, all bathed in a flavorful and slightly spicy sauce. It’s a dish that’s both comforting and adventurous, making it a perfect addition to your dinner repertoire. Make your best Kung Pao Chicken yet with the delicious addition of sustainable Red Palm Oil, which helps to add a rich, bold flavor to this already bold dish.

Ingredients

To make Kung Pao Chicken, you’ll need the following ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon rice wine or dry sherry
• 2 teaspoons cornstarch
• 2 tablespoons Palm oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 cup unsalted dry-roasted peanuts
• 4-6 dried red chilies
• 1 bell pepper, diced
• 2 green onions, chopped
• Salt, to taste

Instructions

• Prepare the Ingredients: To begin, gather and prepare all your ingredients. Cut the chicken breasts into bite-sized pieces, mince the garlic and ginger finely, dice the bell pepper into small cubes, and chop the green onions into small pieces. This preparation step ensures that all your ingredients are ready to go when it’s time to cook, making the process smooth and efficient.
• Marinate the Chicken: In a mixing bowl, add the chicken pieces along with the soy sauce, rice wine, and cornstarch. Mix everything together until the chicken is evenly coated in the marinade. Allow the chicken to marinate for about 15 to 20 minutes. This step not only flavors the chicken but also tenderizes it, ensuring a more succulent and flavorful dish.
• Stir-fry the Aromatics: In a large skillet, heat the Palm oil over medium-high heat until it shimmers. Add the minced garlic, ginger, peanuts, and dried red chilies to the skillet. Stir-fry the mixture for 1-2 minutes, or until the ingredients become fragrant. This step helps to release the aromatic flavors of the garlic, ginger, and chilies, enhancing the overall taste of the dish.
• Add the Chicken: Add the marinated chicken to the skillet with the aromatics. Stir-fry the chicken for 5-6 minutes, or until it is fully cooked and no longer pink. Stirring occasionally ensures even cooking and allows the chicken to absorb the flavors of the other ingredients in the skillet.
• Add the Vegetables: Next, add the diced bell pepper and chopped green onions to the skillet with the chicken. Continue to stir-fry for an additional 2-3 minutes, or until the vegetables are tender-crisp. This step adds freshness and crunch to the dish, balancing out the flavors and textures.
• Season and Serve: Finally, season the Kung Pao Chicken with salt to taste, enhancing the flavors of the dish. Serve the dish hot over steamed rice, allowing the savory sauce to blend perfectly with the tender chicken and crunchy vegetables. This delightful combination is sure to satisfy your taste buds.

Tips for Success

• To ensure the best flavor, it’s important to use unsalted dry-roasted peanuts in your Kung Pao Chicken. These peanuts add a crunchy texture and a rich, nutty flavor to the dish.
• Additionally, you can adjust the amount of dried red chilies according to your heat preference. If you prefer a milder dish, use fewer chilies. For those who enjoy a spicier kick, add more chilies to suit your taste.
• For a vegetarian version of Kung Pao Chicken, you can substitute tofu for the chicken. Simply cube the tofu and follow the same cooking instructions as you would for the chicken. The tofu will absorb the flavors of the sauce and provide a satisfying alternative to meat.

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