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
For the Marinade:
- 1⁄4 tsp cornstarch
- 1⁄4 tsp salt
- 1⁄2 tsp water
- 1⁄2 tsp soy sauce
For the Stir Fry Sauce:
- 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
Tools:
- 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.