If you get your sauces ready, this dinner dish comes together in less than ten minutes.
Kung Pao Chicken
Chef Linda Huang
4-6
15 minutes
10 minutes
Chinese
Sichuan peppercorns give this dish its signature tingle. They can be sourced from grocery stores with a robust spices section, or purchased online.
Ingredients
8 oz skinless chicken breast
2 tbsp vegetable oil
15 Sichuan peppercorns
3 dried red chilies
1 green bell pepper
1 red bell pepper
1⁄4 cup roasted peanuts or cashews
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1⁄4 tsp cornstarch
1⁄4 tsp salt
1⁄2 tsp water
1⁄2 tsp soy sauce
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1 tsp ginger (minced)
1 tsp garlic (minced)
1 tbsp green onion (chopped)
1⁄2 tsp salt
2 tbsp soy sauce
2 tsp sugar
1 tsp rice vinegar
2 tsp water
1⁄4 tsp cornstarch
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Cleaver
Wok
Directions
Prepare your marinade in a bowl that will also fit your chicken. Set aside.
Cut the chicken into ½-inch cubes and add it to the marinade. Let sit while you prepare your stir fry sauce and heat your wok.
Mix stir fry sauce ingredients together in a small bowl and set aside.
Heat your wok over high heat. Once the wok is hot, swirl in 2 tbsp oil then reduce heat to low. Add the Sichuan peppercorns cook for about 30 seconds.
Add the dried chilies and fry for another 30 seconds.
Add the marinated chicken. Stir-fry for 1-2 mins or until it turns white.
Add the red and green pepper and stir-fry for ~30 seconds.
Add the stir-fry sauce cook for another minute, stirring continuously until the chicken is nicely coated with the sauce.
Add peanuts or cashews and mix. Serve hot with steamed white rice.