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