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Kung Pao Chicken Delight

Kung Pao Chicken Delight

Discover the secrets to making Kung Pao Chicken Delight at home. This easy recipe combines tender chicken, crunchy peanuts, and bold flavors for a delicious meal. Perfect for any occasion!
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 700 g Chicken Breast cut into 2.5 cm pieces
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Dry Sherry
  • 2 teaspoons Cornstarch
  • 1 tablespoon Hoisin Sauce
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sugar
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Toasted Sesame Oil
  • 1 tablespoon Cornstarch
  • 0.5 teaspoon Crushed Red Pepper Flakes adjust for heat
  • 0.5 teaspoon Ground Ginger
  • 80 ml Water
  • 2 tablespoons Vegetable Oil
  • 1 large Red Bell Pepper diced
  • 2 stalks Celery sliced thinly
  • 0.25 teaspoon Salt
  • 3 cloves Garlic minced
  • 5 Green Onions chopped
  • 80 ml Roasted Unsalted Peanuts or Cashews

Equipment

  • Large Nonstick Skillet or Wok
  • Wooden Spoon or Spatula
  • Measuring Spoons and Cups
  • Mixing Bowls
  • Mixing Bowls

Method
 

  1. In a medium bowl, whisk together soy sauce, sherry, and cornstarch until smooth. Add the chicken pieces and toss to coat evenly. Let sit for 15 minutes at room temperature.
  2. In another bowl, combine hoisin sauce, soy sauce, sugar, balsamic vinegar, sesame oil, cornstarch, red pepper flakes, ground ginger, and water. Whisk thoroughly to dissolve the cornstarch completely.
  3. Heat a large nonstick skillet over high heat. Pour 1 tablespoon of oil, add diced bell pepper, celery, and salt. Stir-fry for about 5 minutes until the veggies soften slightly but retain their crunch, then transfer to a bowl.
  4. Divide the chicken into two batches. Heat 1 tablespoon of oil over high heat, add half the chicken, and cook for 1 minute per side until golden brown. Remove and repeat with the remaining oil and chicken.
  5. In the same skillet, pour the last tablespoon of oil, sauté minced garlic and chopped green onions for 30 seconds.
  6. Return cooked veggies and chicken to the skillet. Pour the prepared sauce over everything and simmer for 30 seconds until the sauce thickens. Toss in the roasted peanuts.

Nutrition

Calories: 430kcalCarbohydrates: 28gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 850mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 800IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

Always marinate the chicken to lock in moisture and flavor. Adjust red pepper flakes based on heat preference. Toasting the peanuts adds extra flavor—do it before adding them to the dish! Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months (store peanuts separately to maintain crunch).
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