Best 3 Southwestern Kung Pao Recipes

Tantalize your taste buds with a culinary journey to the Southwest, where flavors dance and spices ignite. Embark on a taste adventure with our Southwestern Kung Pao, a harmonious blend of bold and zesty ingredients. This delectable dish features tender chicken or tofu tossed in a vibrant sauce bursting with the warmth of chili peppers, the tang of vinegar, and the sweetness of honey. Accompanied by an array of colorful vegetables, this Kung Pao is a symphony of flavors that will leave you craving more.

But that's not all! This article also presents two additional culinary creations that will tantalize your palate. The Vegetarian Kung Pao is a delightful meatless option, showcasing the versatility of this classic dish. For those who prefer a milder heat, the Kung Pao with Vegetables offers a milder version that retains the authentic flavors of this beloved dish.

So, whether you're a fan of spicy sensations or prefer a milder approach, this article has something for every taste. Get ready to explore the vibrant flavors of the Southwest and create a memorable dining experience with our tantalizing Southwestern Kung Pao recipes.

Here are our top 3 tried and tested recipes!

KUNG PAO CHICKEN

Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories World Cuisine Recipes Asian Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

KUNG PAO

Kung Pao image

A delicious Chinese dipping sauce, or use last minute mix in stir-fry. Do not cook over 15 seconds when you add to stir-fry or sugar will caramelize. Got it from Simply Ming on PBS

Provided by reya doucette

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons garlic, minced
2 tablespoons ginger, minced
1 cup soy sauce
1 cup sugar
1 tablespoon chili sauce or 1 tablespoon sambal oelek chili paste
1/2 cup vinegar
1 tablespoon cornstarch, mixed in a little water
1 tablespoon oil

Steps:

Sauté garlic, ginger and chili sauce in oil till aroma releases.
Add soy sauce, vinegar and sugar. Boil one minute.
Add cornstarch mix. Stir till thickened.
Cool, bottle and store in fridge.

Nutrition Facts : Calories 201.9, Fat 2.5, SaturatedFat 0.4, Sodium 2721.1, Carbohydrate 40.4, Fiber 0.9, Sugar 34.5, Protein 5.5

SOUTHWESTERN KUNG PAO

Southwestern Kung Pao image

Make and share this Southwestern Kung Pao recipe from Food.com.

Provided by Tomorrow Never Knows

Categories Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

2 boneless chicken breasts
1 lb pork tenderloin
2 teaspoons hot chili paste, divided
3 tablespoons sesame oil, divided
2 tablespoons soy sauce, divided
1 teaspoon cumin
2 cloves minced garlic, divided
1 jalapeno pepper, diced (optional)
2 tablespoons cilantro, finely chopper and divided
1 teaspoon balsamic vinegar
1 tablespoon brown sugar
4 ounces of chopped peanuts
1 medium banana, diced
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen corn
1 medium red bell pepper, diced
1 tablespoon cornstarch
1 tablespoon water
tortilla

Steps:

Dice chicken breast into small bite-sized chunks.
Divide into two Ziploc bags or bowls for marinating.
Dice the pork into similar size pieces, divide, and add to containers with chicken.
To one container of chicken and pork add: 1 teaspoon hot chili sauce, 1 tablespoon sesame oil, and 1 tablespoon soy sauce.
Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
In the other container of chicken and pork, add 1 tablespoon sesame oil, 1 teaspoon cumin, 2 minced cloves of garlic, 1 tablespoon of cilantro, and diced jalapeno, if desired.
Coat the chicken and pork pieces and refrigerate for 30 to 60 minutes.
In a small or medium pan, mix 1 tablespoon of cornstarch with 1 tablespoon of water.
Stir in 1 tablespoon of soy sauce, peanuts, 1 teaspoon of chili paste, 1 teaspoon balsamic of vinegar, and 1 tablespoon of brown sugar.
Heat slowly.
Heat 1 T sesame oil in a wok or large sauté pan on high heat.
Add chicken and pork from both containers and cook until meat is cooked.
Add diced red bell pepper, cook until tender.
Add diced banana, black beans, corn, and 1 tablespoon of cilantro.
Add cornstarch mixture.
Stir in thoroughly.
Serve mixture on tortillas.

Nutrition Facts : Calories 478.1, Fat 24, SaturatedFat 4.6, Cholesterol 80.1, Sodium 454.1, Carbohydrate 31.1, Fiber 7.8, Sugar 6.5, Protein 37.1

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, fruits, and herbs.
Don't be afraid to experiment: The recipes in this article are just a starting point. Feel free to adjust the ingredients or cooking methods to suit your own taste.
Have fun! Cooking should be enjoyable, so relax and have fun with it.

Conclusion:

Southwestern Kung Pao is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of sweet, savory, and spicy flavors is sure to please everyone at the table. With a few simple tips, you can make this dish even better. So next time you're looking for a quick and easy meal, give Southwestern Kung Pao a try.

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