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Kung Pao Chicken with Mushrooms

April 26, 2020 By All That I'm Eating 17 Comments

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.

kung pao chicken with mushrooms and rice

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.

kung pao chicken with vegetables and mushrooms

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.

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Filed Under: April, Chard, Chicken, Chilli, Dinner, Kohlrabi, Meat & Fish, Mushrooms, Onion, Quick Recipes, Recipes By Month, Rice, Seasons, Spring, Vegetables Tagged With: chicken, quick recipes, recipe

« Vegetable Box Recipes
Chard and Kohlrabi Stir Fry »

Comments

  1. angiesrecipes says

    April 26, 2020 at 09:47

    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!

    Reply
    • All That I'm Eating says

      May 1, 2020 at 12:20

      Thanks! I love the idea of Kung Pao cauliflower! That’s a great idea.

      Reply
  2. John / Kitchen Riffs says

    April 29, 2020 at 14:20

    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. 🙂

    Reply
    • All That I'm Eating says

      May 1, 2020 at 12:21

      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.

      Reply
  3. mimi rippee says

    April 29, 2020 at 14:22

    Szchezuan food is so good. I just need to learn how to spell it! Love this recipe.

    Reply
    • All That I'm Eating says

      May 1, 2020 at 12:21

      Thanks Mimi! It’s all about those Szechuan peppercorns!

      Reply
  4. Kelly | Foodtasia says

    April 30, 2020 at 18:34

    Looks delicious! Love all the veggies. They must be wonderful in that sauce!

    Reply
    • All That I'm Eating says

      May 1, 2020 at 12:22

      Thanks Kelly, they all work really well in the sauce, it marries it all together.

      Reply
  5. David Scott Allen says

    May 1, 2020 at 06:01

    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!

    Reply
    • All That I'm Eating says

      May 1, 2020 at 12:23

      Kung Pao brussels sprouts?! That’s one I’ve not heard of before, great idea! I bet skiitake mushrooms would be really good too.

      Reply
  6. 2pots2cook says

    May 1, 2020 at 16:41

    Already hooked dear ! Thank you for this beautiful dish !

    Reply
  7. Ron says

    May 2, 2020 at 17:03

    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.

    Reply
  8. Fran at G'day Souffle' says

    May 10, 2020 at 03:04

    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)?

    Reply
    • All That I'm Eating says

      May 11, 2020 at 11:21

      That exactly what I did for this recipe Fran! Sometimes I buy it and sometimes I make it.

      Reply
  9. Karen (Back Road Journal) says

    May 15, 2020 at 14:30

    Love Kung Pao Chicken and your version with the mushrooms sounds like a perfect marriage of flavors.

    Reply
    • All That I'm Eating says

      May 27, 2020 at 12:14

      Thanks Karen, the mushrooms were delicious!

      Reply

Trackbacks

  1. Vegetable Box Recipes - All That I'm Eating says:
    April 26, 2020 at 08:48

    […] get fried in butter and popped on top of toast, but not always. This time I made a cracking Kung Pao stir fry which included the mushrooms. I really like mushrooms in a curry, as per my crispy paneer and […]

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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