Kannapolis Kung Pao Chicken

Kannapolis Kung Pao Chicken is a popular dish in Mecklenburg cuisine, known for its bold flavors and spicy kick. This recipe puts a local twist on the classic Chinese dish, incorporating ingredients commonly found in the Mecklenburg region.

Kannapolis Kung Pao Chicken

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup roasted peanuts
  • 3-4 dried red chilies
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 3 green onions, chopped
  • 1 red bell pepper, diced
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil

Instructions

  1. In a small bowl, mix together soy sauce, rice vinegar, sugar, and cornstarch. Set aside.
  2. Heat vegetable oil in a wok or large skillet over high heat. Add dried chilies, garlic, and ginger. Stir-fry for 30 seconds.
  3. Add chicken to the wok and stir-fry until it is no longer pink.
  4. Add the red bell pepper and half of the green onions. Stir-fry for another 2-3 minutes.
  5. Pour the soy sauce mixture into the wok and stir to coat the chicken and vegetables.
  6. Add the roasted peanuts and stir to combine.
  7. Transfer the Kung Pao Chicken to a serving dish and garnish with the remaining green onions.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Carbohydrates
15g
Fat
18g

Supplies

Wok or large skillet Cutting board Knife Small bowl Measuring cups and spoons

Tools

Stovetop

Serving suggestions

Serve the Kannapolis Kung Pao Chicken over steamed rice or noodles for a complete meal.

Tips & tricks

For extra heat, add more dried red chilies or a sprinkle of red pepper flakes.

Cost

$15