Kung Pao Chicken with a Twist

This Kung Pao Chicken recipe brings together the bold, spicy flavors of Sichuan cuisine with a creative twist by incorporating roasted peanuts and a hint of orange zest for a refreshing finish. The tender chicken and crunchy vegetables create a delightful texture, making it a satisfying main course that's perfect for any occasion.

Ingredients:

• 1 lb boneless, skinless chicken breast, diced
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 1 bell pepper, diced
• 1 zucchini, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1/2 cup roasted peanuts
• 1/4 cup scallions, chopped
• 2 tablespoons Sichuan peppercorns
• 2 tablespoons dried red chilies
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• Zest of 1 orange
• Salt to taste

Instructions:

1. In a bowl, combine diced chicken with soy sauce, rice vinegar, and cornstarch. Marinate for 15 minutes.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add bell pepper, zucchini, garlic, and ginger. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
4. Add the Sichuan peppercorns, dried red chilies, and the cooked chicken back to the skillet. Stir in the hoisin sauce and sesame oil, mixing well.
5. Add the roasted peanuts and orange zest, stirring to combine. Cook for an additional 2 minutes to heat through.
6. Garnish with chopped scallions and serve hot over steamed rice.