Kung Pao Chicken Ii

This classic Kung Pao Chicken delivers a perfect balance of spicy, sweet, and sour flavors that awaken the palate. The dish features tender, bite-sized pieces of chicken breast stir-fried with crisp bamboo shoots, pea pods, and straw mushrooms. The star of the show is the generous amount of roasted skinless peanuts, which add a delightful crunch and nutty depth. Aromatics like minced garlic and ginger provide a fragrant base, while crushed red pepper adds a gentle heat that builds without overwhelming. This versatile dish is excellent served over steamed jasmine rice for a complete meal. It&# 226;ÂÂs quick to prepare, making it an ideal weeknight dinner option that feels restaurant-quality. The vibrant colors and complex texture make it a crowd-pleaser for family dinners or casual gatherings.

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 140.5

Dietary: Gluten-free

Description

This classic Kung Pao Chicken delivers a perfect balance of spicy, sweet, and sour flavors that awaken the palate. The dish features tender, bite-sized pieces of chicken breast stir-fried with crisp bamboo shoots, pea pods, and straw mushrooms. The star of the show is the generous amount of roasted skinless peanuts, which add a delightful crunch and nutty depth. Aromatics like minced garlic and ginger provide a fragrant base, while crushed red pepper adds a gentle heat that builds without overwhelming. This versatile dish is excellent served over steamed jasmine rice for a complete meal. It&# 226;ÂÂs quick to prepare, making it an ideal weeknight dinner option that feels restaurant-quality. The vibrant colors and complex texture make it a crowd-pleaser for family dinners or casual gatherings.

Ingredients

3/4 pound Chicken breast, boned

Directions

1
Cut the boned chicken breast into bite-sized cubes.
2
In a small bowl, whisk together cornstarch and egg white to create a slurry for coating the chicken.
3
Toss the chicken cubes in the cornstarch mixture until evenly coated.
4
Heat oil in a wok or large skillet over high heat until shimmering.
5
Add the coated chicken pieces and stir-fry until golden brown and cooked through, then remove from the pan.
6
In the same pan, add a bit more oil if needed and sautÃÂ© minced garlic and ginger for 30 seconds until fragrant.
7
Add diced bamboo shoots, pea pods, and straw mushrooms, stirring for 2 minutes.
8
Sprinkle crushed red pepper into the vegetables and stir for 10 seconds.
9
Return the chicken to the pan and toss with the vegetables.
10
Stir in the skinless peanuts and cook for another minute to warm through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 140.5kcal

% Daily Value *
Total Fat 3.1g5%
Saturated Fat 0.9g5%
Cholesterol 72.4mg25%
Sodium 63.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 26.4g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the best texture, ensure the wok is very hot before adding the chicken to sear it properly.

You can adjust the heat level by varying the amount of crushed red pepper used.

Serve immediately over steamed rice or noodles.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: kung pao, chicken, stir fry, chinese, spicy, peanuts, ginger, garlic, bamboo shoots, mushrooms, wok, dinner, quick, easy, homemade, savory, asian

Read it online: https://www.chefs-mate.com/recipe/kung-pao-chicken-ii/