Arteflame Grilled Kung Pao Chicken Recipe

Introduction:

Kung Pao Chicken is a classic Chinese dish that combines tender chicken, vibrant vegetables, crunchy peanuts, and a tangy, spicy sauce. Cooking it on the Arteflame grill infuses a smoky flavor that enhances every bite, making it perfect for your next outdoor gathering.

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Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp cornstarch
• 1 tbsp vegetable oil

For the Sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water

Vegetables and Nuts:

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup zucchini, diced (optional)
• 1/2 cup peanuts (roasted, unsalted)
• 2-3 dried red chilies (optional, for heat)
• 2 green onions, sliced

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Instructions

Step 1: Marinate the Chicken

1. In a bowl, mix the soy sauce, rice vinegar, cornstarch, and vegetable oil.
2. Add the chicken cubes and toss to coat. Marinate for 15-20 minutes while preparing the grill.

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Step 2: Prepare the Arteflame Grill

1. Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
2. Set up heat zones with medium-high heat for searing the chicken and vegetables.

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Step 3: Cook the Chicken

1. Place the chicken cubes on the flat cooktop near the center where the heat is higher.
2. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Move to a cooler zone to keep warm.

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Step 4: Grill the Vegetables

1. Toss the bell peppers and zucchini (if using) with a little vegetable oil and season lightly with salt.
2. Grill the vegetables on the flat cooktop for 5-6 minutes, stirring occasionally, until lightly charred and tender.
3. Toast the peanuts and dried red chilies briefly on the cooktop until fragrant.

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Step 5: Make the Sauce

1. Move the chicken and vegetables to the outer edge of the grill.
2. Pour the sauce ingredients (soy sauce, rice vinegar, sugar, hoisin, sesame oil, and cornstarch mixture) onto the medium-heat zone of the cooktop or use a small skillet.
3. Stir constantly with a spatula or whisk until the sauce thickens and becomes glossy.

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Step 6: Combine and Serve

1. Toss the grilled chicken, vegetables, peanuts, and chilies in the sauce until evenly coated.
2. Transfer to a serving dish and garnish with sliced green onions.

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Tips for Perfect Kung Pao Chicken

1. High Heat for Searing: Use the center of the grill to achieve a good sear on the chicken.
2. Control the Heat: Adjust the number of dried chilies for your desired spice level.
3. Prep in Advance: Have all ingredients prepped and ready before cooking, as the process moves quickly.
4. Fresh Ingredients: Use fresh vegetables for vibrant flavors and textures.

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Variations

1. Spicy Kung Pao: Add chili oil or Szechuan peppercorns for authentic heat.
2. Vegan Option: Replace chicken with tofu or mushrooms.
3. Nut-Free Version: Substitute peanuts with roasted sunflower seeds.
4. Extra Veggies: Add broccoli, snap peas, or baby corn for more variety.
5. Sweet Twist: Toss in pineapple chunks for a hint of sweetness.

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Pairings

• Sides: Serve with steamed jasmine rice, fried rice, or noodles.
• Drinks: Pair with iced green tea, sparkling water, or a light beer.
• Sauces: Offer extra sauce on the side for dipping.

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Conclusion

Grilling Kung Pao Chicken on the Arteflame grill adds a smoky depth that elevates this beloved dish. With its perfect balance of sweet, sour, and spicy flavors, it’s sure to become a crowd favorite.