Kung Pao Chicken (Sunflower Seed Butter)
A classic Chinese dish made safe for peanut allergies by substituting sunflower seed butter for peanut butter. This recipe maintains the original flavors while ensuring safety.
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Ingredients
- about 680 g Chicken breast
- 3 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 6 whole Dried red chili peppers
- 4 cloves Garlic
- about 2.5 cm Ginger
- 3 stalks Scallions
- 3 tbsp Sunflower seed butter
- 1 tbsp Honey
- 4 cups Cooked white rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g chicken breast into about 2.5 cm cubes. In a medium bowl, combine the chicken with 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp cornstarch. Stir to coat the chicken evenly and let it marinate for 15 minutes.
- 2Place a wok or a large skillet over medium-high heat. Add 2 tbsp vegetable oil to the wok and heat until it shimmers, about 175°C.
- 3Carefully add the 6 whole dried red chili peppers, 4 cloves of minced garlic, and about 2.5 cm of grated ginger to the hot oil. Stir-fry for 30 seconds until the garlic and ginger are fragrant and the chili peppers begin to darken slightly. Do not let them burn.
- 4Add the marinated chicken to the wok. Stir-fry the chicken for 5-7 minutes, or until it is browned on all sides and cooked through. The internal temperature of the chicken should reach 74°C.
- 5Reduce the heat to medium-low. Stir in the 3 tbsp sunflower seed butter and 1 tbsp honey until they are well combined with the chicken and sauce. Cook for 1 minute, stirring constantly, until the sauce is smooth and slightly thickened.
- 6Add the 3 chopped scallions to the wok. Stir everything together for another minute until the scallions are slightly softened.
- 7Serve the Kung Pao Chicken hot over the 4 cups of cooked white rice.
Substitutions
Peanut butter → Sunflower seed butter
Nut allergy
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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