Discover how to make a delicious and budget-friendly Kung Pao Chicken in just 30 minutes!
Key Takeaway:
Learn a simple yet flavorful recipe for Kung Pao Chicken that’s quick to prepare and packs a punch of taste.
Ingredients:
Here’s what you’ll need for this Kung Pao Chicken recipe:
- Sauce:
- 4 cloves garlic, minced
- 15g ginger, grated
- 125ml low sodium soy sauce
- 60ml hoisin sauce
- 40ml shaoxing cooking wine (optional)
- 15ml sesame oil
- 2g toasted and crushed Szechuan peppercorns
- 9g granulated sugar
- 12g corn flour
- Pepper, to taste
- Chicken:
- 1.2 kg boneless, skinless chicken thigh, diced
- 1/4 cup of prepared marinade (from above)
- Vegetables:
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 2 long red chilies, chopped (optional for spice)
- 6 spring onions, chopped
- Rice:
- 300g jasmine rice
- 500ml cold water
- Pinch of salt
- Optional Garnish:
- 50g chopped peanuts (optional)
Instructions:
- Prepare Sauce:
- Combine garlic, ginger, soy sauce, hoisin sauce, cooking wine (if using), sesame oil, Szechuan peppercorns, sugar, corn flour, and pepper in a bowl. Mix well and set aside.
- Cook Rice:
- Rinse jasmine rice under cold water.
- In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Let it sit covered for an additional 4 minutes before fluffing with a fork.
- Marinate Chicken:
- Place diced chicken thigh in a bowl and add 1/4 cup of the prepared marinade. Mix well and let it marinate for 30 minutes.
- Prepare Vegetables:
- Slice bell peppers into thin strips. Remove seeds and pith.
- Chop long red chilies into 2cm pieces.
- Separate white and green parts of spring onions. Chop white parts into 3-4cm pieces and thinly slice green parts for garnish.
- Toast Peanuts (Optional):
- In a small pan, toast chopped peanuts over medium-high heat for 2-3 minutes until fragrant and lightly golden. Set aside to cool.
- Cook Chicken:
- Heat peanut oil in a large pan over medium-high heat.
- Add marinated chicken in batches and cook for 6-7 minutes until browned and cooked through. Remove chicken from the pan and set aside.
- Stir-Fry Vegetables:
- In the same pan, stir-fry bell peppers and chopped chilies (if using) until slightly softened, about 5 minutes.
- Add chopped white parts of spring onions and cook for another 2 minutes until vegetables are tender-crisp.
- Combine Chicken and Sauce:
- Return cooked chicken to the pan with stir-fried vegetables.
- Pour in the remaining sauce and stir well to coat. Cook for 1 minute until the sauce thickens and glazes the chicken and vegetables.
- Assemble and Serve:
- Divide cooked jasmine rice into serving bowls or containers.
- Top with Kung Pao chicken and vegetables.
- Garnish with toasted peanuts and sliced green spring onions.
Nutritional Breakdown per Serving:
- Calories: Approximately 620
- Protein: Approximately 45g
Cost Breakdown:
- Total Cost per Serving: Approximately $5.50
Conclusion:
Enjoy the bold flavors of homemade Kung Pao Chicken without breaking the bank. This recipe combines tender chicken, crunchy vegetables, and a savory-spicy sauce that’s perfect for a quick weeknight dinner or meal prep. Adjust the spice level by adding or omitting chilies according to your preference.
Save time and money with this easy-to-follow recipe that delivers on taste and nutrition. Whether you’re cooking for one or meal prepping for the whole week, Kung Pao Chicken offers a satisfying and affordable dining option. Customize your dish with your favorite vegetables and enjoy a restaurant-quality meal in the comfort of your home.
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