The Original Maui Style Kung Pao Chicken Recipe

  • Timer
    Prep Time:
    10 min
  • Timer
    Cook Time:
    15 min
  • Ingredients
    Ingredients:
    14
  • Servings
    Servings:
    4
Calories

395kcal

Carbs

21g

Fat

20g

Protein

33g

Sodium

695mg

Sugar

11g

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Recipe

Ingredients:

Chicken:

  • 500g boneless & skinless chicken breasts, cut into small cubes
  • 1 tablespoon cornstarch
  • 1 tablespoon The Original Maui Ribs Sauce

Stir Fry:

  • 2 tablespoons vegetable oil, divided
  • 5-10 dried red chilies, (use more or less depending on taste)
  • 1 teaspoon crushed Szechuan peppercorns (easiest way to crush peppercorns is to dry whirl it in a blender for a few seconds)
  • 1 teaspoon fresh grated ginger
  • 2 teaspoons minced garlic
  • ½ cup whole roasted peanuts

Sauce:

  • 4 tablespoons The Original Maui Rib Sauce
  • 1 tablespoon Chinese black vinegar or balsamic vinegar
  • 1/4 cup water
  • 1 tablespoon cornstarch

Garnish:

  • 1 stalks scallion, sliced diagonally

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Kung Pao Chicken is a classic Szechuan dish consisting of diced chicken, dried chili peppers and Szechuan peppercorns in a deliciously thick, slightly sweet, slightly vinegary and savory sauce. 2 key ingredients separate this dish from a typical stir-fry. The first is the dried chili peppers which gives this dish its' kick. The second is the Szechuan peppercorns which has a slight numbing effect on the tongue. The westernized version often includes diced carrots, celery and onions. This version keeps true to its original roots but with the convenience from the use of The Original Maui Rib Marinade. Serve this dish with hot steamed rice and steamed vegetables for a quick and delicious weeknight meal!

Preparation:

1.

 Add chicken, cornstarch, and The Original Maui Ribs Marinade to a bowl and mix well, coating the chicken. Set aside.

2.

 Add oil to a wok or sauté pan on medium high heat. When the pan is hot, add the dried chili peppers and crushed Szechuan peppercorns. Stir fry until fragrant, do not burn. Remove and set aside.

3.

 To the same pan, (do not clean pan) add ginger and garlic. Sauté until fragrant. Add the chicken and sauté until almost cooked through.

4.

 In a separate bowl, whisk together The Original Maui Rib Marinade, vinegar, cornstarch and water.

5.

 Add the sauce to the pan and continue cooking until the sauce is thickened and coats the chicken. Return the fried chili peppers, Szechuan peppercorns to the pan. Add the roasted peanuts and stir to combine. Remove from stove and serve hot with rice and steamed vegetables. Enjoy!

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