Ingredients and Weight: - 2 pounds boneless, skinless chicken thighs - 1 tablespoon vegetable oil - 1 onion, thinly sliced - 3 cloves garlic, minced - 1 (15 ounce) can water chestnuts, drained and sliced - 1 (15 ounce) can bamboo shoots, drained and sliced - 1/2 cup slivered almonds - 1/4 cup peanuts - 1/4 cup hoisin sauce - 1/4 cup soy sauce - 1/4 cup chicken broth - 1 tablespoon cornstarch - 1/2 teaspoon ground ginger - 1/4 teaspoon cayenne pepper - 1/4 teaspoon salt - 1 green bell pepper, thinly sliced - 1 red bell pepper, thinly sliced
Preparation Time: 15 minutes Cooking Time: 15 minutes Difficulty Level: 2 (out of 5)
Preparation Method Steps: 1. Cut the chicken into 1-inch cubes. 2. Heat the oil in a large skillet or wok over medium-high heat. 3. Add the chicken and cook until browned on all sides. 4. Add the onion, garlic, water chestnuts, bamboo shoots, almonds, and peanuts. Cook for 5 minutes, or until the vegetables are softened. 5. In a small bowl, whisk together the hoisin sauce, soy sauce, chicken broth, cornstarch, ginger, cayenne pepper, and salt. 6. Add the sauce to the skillet and bring to a boil. 7. Reduce heat and simmer for 5 minutes, or until the sauce has thickened. 8. Add the bell peppers and cook for an additional 2 minutes, or until they are crisp-tender.
Nutritional Information: - Calories: 350 - Fat: 15g - Carbohydrates: 30g - Protein: 25g
Dish Characteristics: - Sweet and savory - Tangy and aromatic - Colorful and visually appealing
User Comments: - "This Kung Wow Chicken is the perfect balance of flavors. It's sweet, savory, and a little bit spicy." - "I love how easy this dish is to make. It's perfect for a quick and easy weeknight meal." - "This dish is a great way to get your vegetables in. The water chestnuts and bamboo shoots add a nice crunch."
Special Precautions and Tips: - Be sure to use boneless, skinless chicken thighs for the best flavor and texture. - Don't overcook the chicken, or it will become dry and tough. - Adjust the amount of cayenne pepper to your desired level of spiciness.