Inspired by cafe d’élites

People adore Kung Pao Chicken for its irresistible combination of bold flavors and tantalizing textures. This classic Chinese dish captivates taste buds with its tender, succulent chicken pieces, perfectly balanced with a medley of crunchy peanuts, crisp vegetables, and aromatic spices. The signature sweet, savory, and slightly spicy sauce adds an extra layer of excitement to each bite. Whether enjoyed with steamed rice or noodles, Kung Pao Chicken satisfies cravings and leaves a lasting impression. Its harmonious blend of ingredients and delightful interplay of flavors have made it a beloved favorite in Chinese cuisine.

This recipe is from the book Thai Cooking & More, from Publications International, Ltd.

I tried to make a simple recipe which is ready in an hour 😉

The classic style of this spicy stir fry Chinese Sichuan dish is made of chicken, peanuts, green onions, dried chili peppers, and Sichuan peppercorns for the numbing flavor. I made the American Chinese takeouts version which includes some vegetables, such as bell peppers, carrots, zucchini, water chestnuts, or even broccoli as part of the dish. If you like my recipes, please follow my Instagram @jenscookingdiary for the Indonesian recipes or @jenscookdineandtravel for the English recipes 🙏🏻😊😘

https://www.mindas-kitchen.com/

If you have Szechuan pepper corns, use them instead of the black pepper corns, I can't ever find them and don't use them enough to warrant a large quantity purchase, but black pepper corns seems to work pretty good as a substitute. This is not too difficult, and a good way to use up that beef sitting in the fridge. It had good flavor, didn't take a lot of time. Prep before cooking, trust me on this. When you start the stir-fry process, you have to keep stirring, no time for prep. Read through the directions first, cooking time is short and busy. Above all, have fun doing it.

#mychinese

Looking for something to use some pork in. Ran into a couple recipes, sort of combined and used ingredients I had. Turned out real nice. Could have been spicier for me, I didn't think as stated here, it was spicy at all. Pretty filling though. Not difficult, not very time consuming. If you don't have the Schezwan pepper corns, just ignore that part.Also, other types of meat or tofu even could be used. Don't limit yourself!

From Blue Apron: http://www.blueapron.com/recipes/kung-pao-tofu-with-chinese-broccoli-brown-rice