Kung Pao Chicken is a traditional Chinese dish believed to have originated in the 1800s in the Sichuan Province. Diced marinated chicken, peanuts & chili peppers along with Sichuan peppercorns are the original ingredients. Sichuan peppercorns are available for online purchase but I’m all for ease and simplicity. So, for today’s recipe I’ve adapted those ingredients and used ones directly out of the local supermarket. Today’s chicken is marinated in a mildly spicy combination of Asian Szechuan sauce, hoisin sauce, Tamari soy sauce & five spice powder. To pump up the health factor, tri-colored peppers & broccoli have been added to the stir fry. End result? Delicious!
Kung Pao Chicken
4 boneless skinless chicken breasts
1 tablespoon Asian Szechuan sauce
1 tablespoon hoisin sauce
1/2 teaspoon five spice powder
dash red pepper flakes
2 tablespoons soy sauce (divided)
extra virgin olive oil
1/2 cup raw cashew nuts
2 each mini red, orange & yellow peppers
bunch broccoli
1 tablespoon corn starch
Cut the chicken into bite sized pieces. In a small jar combine the Szechuan sauce with the hoisin sauce, Chinese five spices, red pepper flakes and 1 tablespoon soy sauce. Put the lid on and shake vigorously. Pour onto chicken and allow to marinate.
Chop the peppers & broccoli into bite sized pieces. Heat 2 tablespoons extra virgin olive oil in a Wok or deep skillet. Add the raw cashews and toss gently for 1-2 minutes until nicely browned. Remove from Wok. Add the chicken and stir fryΒ for two minutes; add the peppers & broccoli and stir fry 5-7 minutes until tender crisp. In a small jar combine the cornstarch & remaining soy sauce with 2 tablespoons water. Put the lid on and shake vigorously. Pour into the Wok and stir fry another minute.
Add the toasted cashews.
Serve with a side of coconut rice. Delicious!
Enjoy!
Linda~
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This recipe has been shared on Senior Salon, Throwback Thursday, Fiesta Friday, Foodie FriDIY, Family Joy Blog Party, Saucy SaturdayΒ and The Pin Junkie…go check it out and then go visit some other great sites!
One of my all time faves! I like that you added cashews, sounds so yum! Btw, let me know when you can cohost FF again, please ππ
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Thanks Angie! I can absolutely host anytime. What’s your schedule like?
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I need just one more person this week and next week, then everything else is open! Take your pick and it’s yours! π
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I’m away this weekend so let me do it next Friday. I’ll touch base with you next week!
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Sounds great. I’ll pencil you in π
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Oh, actually this week is taken, but other than that, all are open. Just let me know when is best for you π
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I always shy from Asian recipes but you have made this king pao dish look so easy and so tasty!
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Thanks Johanne! It is really easy! And the flavor’s wonderful!! ππ
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I love kung pao chicken and this looks really delicious! π
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Thanks Jhuls! π
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Another great recipe, and I love that it’s not deep fried…thanks for sharing with us at Fiesta Friday and Throwback Thursday!
Mollie
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This looks a lot easier than I thought. Saving the recipe to my favorites, thank you for sharing π Visiting from Family Joy Link up.
Happy Sunday.
Best,
Bibi
https://simplesummit.blogspot.com/
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Looks yummy!
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I love me some stir fry. Looks elegant. Bet is delicious too. Great photos as well.
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It was delicious! Thanks Mojisola – have a great weekend! π
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Love stir frys! Great photos ! π
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Me too!! Thank you! ππ
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Reblogged this on MAXIMUSOPTIMUSDOMINUS.
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Thanks! π
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Pleasure!!π
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I love everything about this!
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Thanks Julie!! ππ
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I am sooo diggin the presentation of this!
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Thanks Dana!! ππ
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Looks scrumptious!! I love Kung Pao Chicken/shrimps!!!
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Me too!! Thanks Freda! ππ
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I love Kung Pao chicken! Great looking!
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Me too! Thanks!! ππ
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Looks delicious, such pretty photos…
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Thank you! ππ
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I want some like NOW! π΅
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Haha! Thanks Ricky! ππ
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Mmm great simple recipe!
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So true!! Thanks!! ππ
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