Description
Authentic Chinese Kung Pao Chicken with peanuts and chili peppers.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup unsalted peanuts
- 6–8 dried red chili peppers, seeded and chopped
- 4 green onions, sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tablespoons Sichuan chili bean paste (doubanjiang)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
Instructions
- In a bowl, combine chicken with 1 tablespoon soy sauce, rice wine, and cornstarch. Marinate for 15 minutes.
- Heat 1 tablespoon oil in a wok over high heat. Stir-fry marinated chicken until browned and cooked through. Remove and set aside.
- Add remaining 1 tablespoon oil. Stir-fry peanuts until lightly toasted. Remove and set aside.
- In the same wok, add garlic, ginger, and dried chilis. Stir-fry until fragrant.
- Add bell peppers and cook for 2 minutes.
- Return chicken and peanuts to the wok. Add remaining soy sauce, chili bean paste, rice vinegar, sugar, and salt. Stir-fry for 1-2 minutes.
- Garnish with green onions and serve with rice.
Notes
Adjust chili peppers for spice level. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Chinese
Nutrition
- Calories: 350 kcal
- Sugar: 8g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 30g