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Szechuan Chicken(Kung Pao Chicken

Szechuan Chicken(kung Pao Chicken recipe image
This vibrant Szechuan chicken dish delivers a perfect balance of savory, sweet, and spicy flavors. Tender cubes of chicken breast are quickly stir-fried with toasted peanuts and fresh scallions, then tossed in a rich sauce made with hoisin, black bean sauce, and a hint of chili paste. It&# 226;€™s an aromatic, satisfying meal that captures the essence of traditional Chinese home cooking. Ideal for busy weeknights, this recipe comes together in under 30 minutes. Serve it hot over steamed jasmine rice to soak up every drop of the delicious sauce. A crowd-pleaser that’s easy to customize with your favorite nuts or vegetables.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 239.0
Dietary: Gluten-free
Description
This vibrant Szechuan chicken dish delivers a perfect balance of savory, sweet, and spicy flavors. Tender cubes of chicken breast are quickly stir-fried with toasted peanuts and fresh scallions, then tossed in a rich sauce made with hoisin, black bean sauce, and a hint of chili paste. It&# 226;€™s an aromatic, satisfying meal that captures the essence of traditional Chinese home cooking. Ideal for busy weeknights, this recipe comes together in under 30 minutes. Serve it hot over steamed jasmine rice to soak up every drop of the delicious sauce. A crowd-pleaser that’s easy to customize with your favorite nuts or vegetables.
Ingredients
  • 4 Chicken breast halves, skinned, boned, and cut into 3/4-inch cubes
  • 2 Scallions, sliced
  • 1 Egg white
  • 1 Tablespoon corn starch
  • 2 Tablespoons vegetable oil
  • 2 Tablespoons dry sherry
  • 2 Tablespoons hoisin sauce
  • 4 Tablespoons black bean sauce
  • 1 Tablespoon vinegar
  • 1 Teaspoon sugar
  • 1/4 to 1/2 Teaspoon chili paste (to taste)
  • 1 Cup unsalted peanuts or cashews
Directions
  1. 1
    Combine the cubed chicken with the egg white and cornstarch in a bowl, tossing to coat evenly.
  2. 2
    Refrigerate the coated chicken for 30 minutes to tenderize and seal in moisture.
  3. 3
    Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
  4. 4
    Stir-fry the chicken pieces for 3 to 4 minutes, or until cooked through and lightly browned.
  5. 5
    Add the peanuts, scallions, dry sherry, hoisin sauce, black bean sauce, vinegar, sugar, and chili paste to the wok.
  6. 6
    Toss everything together quickly, heating thoroughly for another 1-2 minutes until the sauce coats the chicken and nuts.
  7. 7
    Serve immediately hot, ideally over steamed rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 239.0kcal
% Daily Value *
Total Fat 12.0g19%
Saturated Fat 3.3g17%
Cholesterol 89.0mg30%
Sodium 82.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 27.0g54%

* 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 best texture, ensure the wok is very hot before adding the chicken to achieve a slight sear rather than steaming.

You can substitute cashews for peanuts if preferred, or use a mix of both for added texture variety.

Adjust the chili paste according to your heat preference; start with less if you are sensitive to spice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to restore moisture.

Keywords: chicken, kung pao, szechuan, stir fry, peanuts, chinese, spicy, hoisin, black bean, scallions, dinner, quick, easy, wok, asian, gluten free option, protein, family friendly, weeknight meal, nutty
Read it online: https://www.chefs-mate.com/recipe/szechuan-chickenkung-pao-chicken-2/