Kung Pao Chicken
est. 480 cal
Kung Pao Chicken is believed to be named after Ding Baozhen (1820–1886), a late Qing Dynasty official, and governor of the Sichuan Province. His title was Gongbao, which means “Palace Guardian”. The name “Kung Pao” chicken is derived from this title.
FRESH FROM THE STORE
- 2 Chicken Breasts cut into cubes
- 1 cup Red Bell Pepper
- 1/2 cup diced Onion
- 1 Bird Eye Chili
- 3 tbsp Peanuts
FROM YOUR PANTRY
- 4 tbsp Kung Pao Spice Mix
- 1 cup Rice
- 3 tbsp Dark Soy Sauce
- 6 tbsp Tamari Sauce
- 2 tbsp Rice Wine
- 5 tbsp Sesame Oil
- OUR KUNG PAO SPICE MIX INCLUDES:
- Szechuan Peppers, Ginger, Garlic, dried Red Chili
Wash the bell pepper and green onions. Chop the green onion, bell pepper and onion into small cubes. Rinse your cutting board and cut the chicken into cubes.
Heat up 1 ⅓ cups of water in a pot. Once it starts boiling, add rice, cover, and reduce heat to low. Cook rice for about 12 to 15 minutes, or until the rice is tender and completely has absorbed the water. Set the rice aside and fluff it with a fork.
Heat up sesame oil in a pan. Add diced onion, bell pepper and Kung Pao Spice Mix. Cook ingredients at medium heat for about 5 minutes.
Add chicken cubes. Saute for 10 minutes at medium to high heat. Stir every minute to turn the chicken and cook it on all sides. Cook until edges have turned golden brown.
Add peanuts, dark soy sauce, Tamari sauce and half of the green onions. Reduce heat to low, stir, and cook for another 2 minutes.
Divide portion in two dishes. Place rice in a bowl or plate. Add chicken mix on top. Sprinkle diced green onion.
Don’t eat the red chilies because they are very spicy. Unless you like very spicy food.