Kung Pao Chicken with Peaches

A Unique Fusion of Flavors

This recipe blends the classic heat and spice of Kung Pao chicken with the sweet and juicy notes of peaches. It’s a delightful twist on a traditional favorite.

 Ingredients:

 For the Chicken:

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

1 tablespoon cornstarch

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon soy sauce

1 tablespoon cooking oil

 For the Sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon Shaoxing wine (or dry sherry)

1 tablespoon honey

1 tablespoon chili oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 teaspoon red pepper flakes (adjust to taste)

1/4 teaspoon Sichuan peppercorns, toasted and ground

 For the Stir-Fry:

1 tablespoon cooking oil

1/2 cup dried red chilies, stemmed and seeded

1 large onion, thinly sliced

1 green bell pepper, thinly sliced

1 cup frozen peas, thawed

1 large ripe peach, cut into bite-sized pieces

1/4 cup peanuts, toasted

Chopped green onions, for garnish

 Instructions:

1. Prepare the Chicken:

   In a bowl, combine chicken, cornstarch, salt, pepper, and soy sauce. Toss to coat.

2. Make the Sauce:

   In a small bowl, whisk together soy sauce, rice vinegar, Shaoxing wine, honey, chili oil, garlic, ginger, red pepper flakes, and Sichuan peppercorns.

3. Stir-Fry the Chicken:

   Heat cooking oil in a large wok or skillet over high heat.

   Add chicken and stir-fry until cooked through and browned, about 5 minutes. Remove from wok and set aside.

4. Stir-Fry the Vegetables:

   Add a tablespoon of oil to the wok. Stir-fry dried red chilies until fragrant, then remove and discard.

   Add onion, green pepper, and peas. Stir-fry until crisp-tender.

5. Combine and Finish:

   Push vegetables to one side of the wok. Add the sauce to the empty space and bring to a boil.

   Return chicken to the wok and toss to coat in the sauce.

   Stir in peaches and cook for about 1 minute, or until heated through.

   Add peanuts and toss to combine.

6. Serve:

   Garnish with chopped green onions and serve immediately over rice.

Tips:

For a milder dish, reduce the amount of red pepper flakes and chili oil.

Feel free to substitute other vegetables such as broccoli or snow peas.

For added texture, try using a mix of peanuts and cashews.

By following these steps, you’ll create a Kung Pao Chicken with Peaches that is both delicious and visually appealing. Enjoy!