Pollo Kung Pao (kung Pao Chicken)
Pollo Kung Pao, also known as Kung Pao Chicken, is a popular dish in Latin American Chinese cuisine. This flavorful and spicy stir-fry is a perfect combination of tender chicken, crunchy peanuts, and a savory sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1/2 cup unsalted peanuts
- 4 green onions, chopped
Instructions
- In a small bowl, mix the soy sauce, rice vinegar, cornstarch, sugar, sesame oil, and chicken broth. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the garlic, ginger, and red pepper flakes. Cook for 1-2 minutes.
- Add the peanuts and cook for an additional 1-2 minutes.
- Return the chicken to the skillet and pour the sauce over the chicken. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
- Remove from heat and stir in the green onions.
- Serve the Pollo Kung Pao hot, over steamed rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large skillet or wok Cutting board Knife Small bowl Measuring spoons
Tools
Stove
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Adjust the amount of red pepper flakes to control the spiciness of the dish. You can also add diced bell peppers for extra color and flavor.
Cost
$15