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.

Puerto Rican Kung Pao Chicken (pollo Kung Pao)

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

  1. In a small bowl, mix the soy sauce, rice vinegar, cornstarch, sugar, and sesame oil. Set aside.
  2. 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.
  3. In the same wok, add the peanuts and dried red chilies. Stir-fry for about 30 seconds.
  4. Add the garlic and ginger to the wok and stir-fry for another 30 seconds.
  5. 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.
  6. Remove from heat and stir in the chopped green onions.
  7. 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