Puerto Rican Kung Pao Chicken (pollo Kung Pao)
Puerto Rican Kung Pao Chicken, also known as Pollo Kung Pao, is a delicious fusion dish that combines the flavors of Puerto Rican and Chinese cuisine. This dish features tender chicken, crunchy peanuts, and a spicy, savory sauce that is sure to tantalize your taste buds.
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
- 1/2 cup unsalted peanuts
- 3-4 dried red chilies
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 3-4 green onions, chopped
- 2 tablespoons vegetable oil
Instructions
- In a small bowl, mix the soy sauce, rice vinegar, cornstarch, sugar, and sesame oil. Set aside.
- Heat the vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until it is no longer pink. Remove the chicken from the wok and set aside.
- In the same wok, add the peanuts and dried red chilies. Stir-fry for about 30 seconds.
- Add the garlic and ginger to the wok and stir-fry for another 30 seconds.
- Return the chicken to the wok and pour the soy sauce mixture over the chicken. Stir-fry for 2-3 minutes until the sauce thickens and coats the chicken.
- Remove from heat and stir in the chopped green onions.
- Serve the Puerto Rican Kung Pao Chicken 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
Supplies
Wok or large skillet Small bowl Cutting board Knife Measuring spoons
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with a side of Puerto Rican tostones (fried plantains) for a delicious fusion meal.
Tips & tricks
Tips: Adjust the amount of dried red chilies to control the spiciness of the dish.
Cost
$15