Southwestern Kung Pao
Spice up your dinner routine with this bold and flavorful Southwestern Kung Pao, a creative fusion of Chinese stir-fry and Southwestern flair. Tender, bite-sized chicken thighs are coated in cornstarch for a perfectly crisp texture, then tossed with sautéed bell peppers, zucchini, and jalapeños for a colorful medley of flavors. The dish is brought together with a rich, tangy sauce featuring soy sauce, hoisin, rice vinegar, and a Southwestern kick of chipotle chili powder and cumin. Roasted peanuts and fresh green onions add the perfect finishing touch to this savory, slightly spicy masterpiece. Ready in just 40 minutes, this easy yet impressive recipe pairs beautifully with steamed rice, quinoa, or tortillas for a versatile and unforgettable meal.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 large bell pepper (red or yellow), diced
- 1 medium jalapeño, finely chopped
- 1 medium zucchini, diced
- 1 cup roasted peanuts
- 3 stalks green onions, sliced
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chipotle chili powder
- 0.5 teaspoon ground cumin
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, minced
- 0.25 cup water
- 1 teaspoon sesame oil
Instructions
Cut the chicken thighs into bite-sized pieces. Toss them in a bowl with the cornstarch to coat evenly. Set aside.
In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, chipotle chili powder, cumin, water, and sesame oil. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Stir in the garlic, ginger, bell pepper, jalapeño, and zucchini. Cook for 3-4 minutes, stirring frequently, until the vegetables are tender-crisp.
Return the cooked chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.
Stir in the roasted peanuts and sliced green onions just before serving.
Serve hot over steamed rice, quinoa, or your choice of grain, and enjoy the Southwestern Kung Pao!
Nutrition Facts
Calories |
644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 780 mg | 34% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 5.5 g | 19% | |
| Total Sugars | 7.7 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
