I remember the first time I tried Kung Pao chicken and how much I loved the numbing sensation you get on your tongue from the Szechuan pepper. In order to use up more of the vegetables from my veg box I made my version of Kung Pao chicken with mushrooms. This is definitely not a traditional Kung Pao chicken recipe, it doesn’t even have peanuts, but this version in particular is known in our house as: the best stir fry you’ve ever made. High praise indeed.
Ingredients
You will need (for two portions):
- Rapeseed or vegetable oil for frying
- 1 small chicken breast, diced
- 1 small red onion, peeled and sliced
- Handful mushrooms, quartered or halved depending on the size
- 1/4 kohlrabi, peeled into strips (use a vegetable peeler)
- 5-6 big chard leaves, stalks removed and chopped, leaves shredded
- Kung Pao sauce*
- Rice to serve
* I have used a readymade sauce for this recipe, but I have made the sauce from scratch myself using this recipe. It just takes a little longer to make.
Method
It is important that you have everything ready before you start cooking as it takes less than 10 minutes once you begin.
Heat a good glug of oil in a wok or large frying pan and get it on a medium to high heat. Add the chicken and fry for 5-10 minutes or until lightly golden and cooked through. You’ll need to stir it often. Remove the chicken from the pan and put to one side.
Add a little more oil to the pan if needed and increase the heat to high. Add all the vegetables and fry for a few minutes. I like to leave mine to catch slightly at the bottom as I think it gives a fantastic charred flavour.
Return the chicken to the pan and add two tablespoons of water to loosen everything up a little. Reduce the heat slightly.
Add the sauce to the pan and stir everything together well. You want everything nicely coated in sauce.
Serve up with rice, it also works well with noodles, and tuck in.
Just writing about it now I can’t wait to have my Kung Pao chicken with mushrooms again! The mushrooms really were the star of this dish; they were so savoury and the quick frying method gives them a fantastic texture. As the kohlrabi is added as thin peelings it almost dissolves into everything else. The chard brings a wonderful green earthiness and I could have happily eaten a double portion of this deliciously spicy stir fry.
It’s one of my favourite Szechuan dishes! I tried kung pao chicken, beef, tofu, and cauliflowers before…they were all very delicious! Yours with mushrooms looks mega tasty!
Thanks! I love the idea of Kung Pao cauliflower! That’s a great idea.
We love stir-fry for dinner! Quick, easy, tasty. This is a terrific one — one of those dishes I’ve had at restaurants, but nevr made at home. But I will. 🙂
I was the same John, it took me ages to try it at home but I’m so glad I did! Hope you enjoy it if you get a chance to try it.
Szchezuan food is so good. I just need to learn how to spell it! Love this recipe.
Thanks Mimi! It’s all about those Szechuan peppercorns!
Looks delicious! Love all the veggies. They must be wonderful in that sauce!
Thanks Kelly, they all work really well in the sauce, it marries it all together.
I used to say that I would love kung pao anything! And then the other day I made kung pao brussels sprouts, and I realized I was right! Love the idea of chicken and mushrooms. I bet shiitakes would work well!
Kung Pao brussels sprouts?! That’s one I’ve not heard of before, great idea! I bet skiitake mushrooms would be really good too.
Already hooked dear ! Thank you for this beautiful dish !
A good looking Kung Pao chicken! Mushrooms work fine in this dish for me.
I do remember the first time I experienced Sichuan pepper and it’s the numbing effect. It was in my favorite Chinese dish called La Zi Ji (I think) and from that day on I’ve been addicted to the fantastic numbing effect and its way of balancing a very spicy dish.
Whoop whoop- Kung Pao Chicken, here I come! I had a look at Jamie Olivers’ Kung Pao Chicken recipe- might be easier to use a store-bought Kung Pao Chicken sauce (did I say that)?
That exactly what I did for this recipe Fran! Sometimes I buy it and sometimes I make it.
Love Kung Pao Chicken and your version with the mushrooms sounds like a perfect marriage of flavors.
Thanks Karen, the mushrooms were delicious!