High-Protein Chicken Kung Pao
A fast, high-heat Chinese classic featuring ultra-tender velveted chicken, crisp tri-colored bell peppers, and crunchy roasted peanuts coated in a glossy, sweet-savory glaze.
Ingredients
The Velveted Chicken & Marinade
- 500 g chicken (small pieces)
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp baking soda
The Aromatics & Veggies
- Neutral cooking oil for frying (enough for a shallow fry)
- 1 bunch green onion (whites sliced, greens cut into 2cm pieces)
- 4 garlic cloves, minced
- 2 cm piece fresh ginger, julienned
- 4 long dried chilis (adjust to taste)
- 1-2 tbsp ground Sichuan pepper (adjust to your liking)
- 3 small bell peppers (red, yellow, and green), cut into triangles
- 1 medium red onion, cut into triangles
- 110 g roasted and salted peanuts (approx. ¾ cup)
The Sweet & Savory Stir-Fry Sauce
- 2 dl chicken stock (1 bouillon cube dissolved in 2dl water)
- 2 tbsp hoisin sauce
- 2 tbsp dark soy sauce
- 2 tbsp regular soy sauce
- 3 tbsp white sugar
- 1 tbsp balsamic vinegar
- 1 tbsp cornstarch
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken geschnetzeltes with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, and 1 teaspoon of baking soda. Mix thoroughly and leave to marinate at room temperature while you prep the veggies.
- Prep the Veggies and Sauce: Slice your green onion, separating the whites from the 2cm green pieces. Mince the garlic and julienne the ginger. Cut your bell peppers and red onion into clean triangle shapes. In a small bowl, whisk together all the stir-fry sauce ingredients until the cornstarch is completely dissolved.
- Fry and Drain the Chicken: Pour enough neutral cooking oil into a large wok or skillet to comfortably shallow fry the chicken. Get it hot over high heat. Add the marinated chicken pieces and stir-fry quickly until golden brown. Remove the chicken with a slotted spoon and set aside. Carefully pour out and remove the excess oil from the wok, leaving just a little bit behind to fry your aromatics.
- Stir-Fry the Aromatics: In the remaining bit of oil, toss in the sliced white green onions, minced garlic, julienned ginger, and dried chilis. Stir rapidly over high heat for 30 seconds until fragrant.
- Blister the Vegetables: Add your triangle-cut bell peppers and red onions into the aromatic oil. Stir-fry over high heat for 1 to 2 minutes so they catch the heat but remain satisfyingly crisp.
- Thicken the Sauce: Give your premixed sauce a quick stir to recombine the starch, then pour it directly into the wok along with your ground Sichuan pepper. Stir continuously as the liquid begins to bubble and transform into a thick, glossy glaze.
- Combine and Coat: Toss your seared chicken and the 110g of roasted peanuts back into the bubbling sauce. Stir-fry for 1 minute until everything is completely coated and hot.
- Finish and Serve: Throw in the 2cm green parts of the green onion, give it one final toss to combine, and remove from the heat source immediately. Serve hot alongside fresh rice.
Notes
| Protein: 36.5g | Fat: 21.8g | Carbs: 30.8g | Fiber: 4.8g